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Indian crumbed fish with spicy chips

Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 351
  • Carbohydrates 45
  • Saturated Fat 2
  • Sugar 3
  • Protein 25
  • Fat 9
  • Fibre 4
  • Salt 1.13

Nutrition per serving

  • Calories 351
  • Carbohydrates 45
  • Saturated Fat 2
  • Sugar 3
  • Protein 25
  • Fat 9
  • Fibre 4
  • Salt 1.13

Ingredients

  • 3 large potatoes, cut into skinny chips
  • 1 tbsp curry paste
  • 1 tbsp vegetable oil, plus extra to drizzle
  • 1 large garlic and coriander naan bread
  • 1 tbsp curry powder
  • 450g sustainable white fish fillets
  • tub raita or mango chutney and lemon wedges, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.

  2. Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.

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