Red Sea Fish ‘n’ Chips

Charmaine Lu -
  • 4 x 500g firm white fish fillets, each cut into 3 pieces
  • 50ml olive oil
  • 2 tsp cumin powder
  • 1 tsp white pepper
  • 5 bashed garlic cloves
  • 200g flour
  • 1 tbsp cornflour
  • Chips and tahini, to serve
  • Toss the fish fillet pieces in the cumin, pepper, garlic, 1 tsp of salt and the olive oil. Marinate in the fridge for 4 hours or more.
  • Tip the flour and cornflour in a bowl, season well, and turn the fish in the mixture until completely coated. Deep-fry in a fryer or deep frying pan at approximately 180C for about 5 mins, or until golden and crisp. Serve with lemon wedges, homemade chips and tahini for dipping.
10 mins
2 serving