Fish and Chips plus craft beer plus Urban Rajah style = crispy fried spicy fish and chips! We're taking a beloved British dish and giving it a very special makeover! Whether you’re down the pub or at the seaside, everyone loves fish and chips and this recipe takes this national treasure from a 10 to off the charts. We travel to our favourite craft brewery, Siren Craft Brew to get the low down on beer batter and craft beer food pairings. With a spiced beer batter that will leave your taste buds tingling, lightly covering, wait for it, yes, salmon goujons and some amazing crispy, crunchy chips with a sprinkling of chaat masala, this recipe is going to blow your mind. Don't miss out on this opportunity to discover something new, you’re going to want to share it with your friends!
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How To Make Fish and Chips Urban Rajah Style
Serves 2
For the Spicy Beer Battered Fish
400g salmon fillets, skinned and cut in to 2cm cubes
50g flour, sifted (add more if the batter is too thin)
50g cornflour, sifted
1 tsp baking powder
2 green finger chillies, finely chopped
1 tsp mustard seeds
1 tsp turmeric powder
2 tsp smoked paprika
75ml beer (I used Pastel Pils from the Siren Brewery)
50ml sparkling water
Salt to season
Rapeseed/sunflower oil – enough to fry approx 4-5cm depth in a wok
Coriander leaves to garnish
Chaat Masala Chips
750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chip
2 tbsp plain flour
2 tbsp sunflower oil
Salt
1 tsp chaat masala
To Make Fish and Chips Urban Rajah Style!
STEP 1
Combine the flour, cornflour, baking powder, chillies, mustard seeds, turmeric and paprika in a large bowl and season. Gently pour the beer and sparkling water into the bowl, whisk gently until you have a smooth, lump-free batter. Rest in the fridge for 30 minutes whilst you prep the Chaat Masala Chips.
STEP 2
Heat the oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. Drain thoroughly, then tip onto a large baking tray with the flour, oil and sprinkle with salt. Agitate until all the potatoes are evenly coated then roast for 30 mins, turning occasionally. The chips should be looking crispy and golden.
STEP 3
Remove the batter from the fridge and check if it’s set enough, it should have a slight wobble. Dunk the salmon bites into the spiced beer batter and cover thoroughly. Using a large skillet or wok heat the oil over a medium high heat and test the temperature with a drop off batter to see if it fizzes.
Spoon in the salmon battered pieces and fry for 3-4 minutes, until the batter puffs up on all sides and turns a gorgeous golden toffee colour. Using a slotted spoon remove and lay them to rest on paper kitchen towel. Repeat until all the spiced fish bites have been cooked.
Scoff them with the Chaat Masala Chips and chutney of choice, a mint, coriander and chilli dip works a treat!
