Home
Recipes
Onion bhaji fish & chips

Onion bhaji fish & chips served with tartare sauce

Onion bhaji fish & chips

Name: Onion bhaji fish & chips
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Indian
Ingredients: sunflower oil for deep frying; 2 double lemon sole fillets or 2 x 150g fillets of other white fish; 120g plain flour plus extra for dusting the fish; 7g sachet fast-action dried yeast; ½ tsp onion seeds; ½ tsp chilli powder; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp garlic powder; 1 small green chilli finely chopped; small handful coriander leaves finely chopped; 150ml lager (I use Indian lager like Kingfisher); 1 small onion very finely sliced; 3 large potatoes peeled and cut into wedges; 2 tbsp sunflower oil; 1 tbsp Madras curry powder; curry salt and lime mayo (see tips, below)

Tom Kerridge

Save recipe

Serves 2

More effort

Prep: 15 mins

Cook: 50 mins

A star rating of 4.9 out of 5.11 ratingsRate

loading...

Combine the nation’s two favourite takeaways - fish & chips and Indian food - and the result is irresistible. Great for casual entertaining

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Venison chilli cottage pie

A star rating of 4.4 out of 5.10 ratings

Cauliflower rarebits

A star rating of 4.4 out of 5.12 ratings

Mackerel club sandwich

A star rating of 4 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

sunflower oil

for deep frying
2 double lemon sole

fillets or 2 x 150g fillets of other white fish

For the batter

120g plain flour

plus extra for dusting the fish
7g sachet fast-action dried yeast
½ tsp onion seeds
½ tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
1 small green chilli

finely chopped
small handful coriander leaves

finely chopped
150ml lager

(I use Indian lager like Kingfisher)
1 small onion

very finely sliced

For the chips

3 large potatoes

peeled and cut into wedges
2 tbsp sunflower oil
1 tbsp Madras curry powder

To serve

curry salt

and lime mayo (see tips, below)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal840
fat24g
saturates3g
carbs105g
sugars5g
fibre11g
protein40g
salt1.3g

Method

step 1

Tip the flour, yeast, spices, chilli, coriander and a large pinch of salt into a bowl and stir together. Whisk in the lager until you have a smooth batter. Cover and set aside while you cook the chips.
step 2

Heat oven to 180C/160C fan/gas 4. Drizzle half the oil in a roasting tin and put in the oven to heat up. Tip the chips into a bowl and toss in the remaining oil, curry powder and a pinch of salt. Tip into the roasting tin and roast for 30 mins, then toss and carry on roasting until the chips are cooked through and crisp, around 15 mins more. Turn the oven down to 110C/90C fan/gas ¼ to keep them warm.
step 3

Stir the onion into the batter, making sure all the slices are separated. Heat 10cm sunflower oil in a deep-fat fryer or pan of oil to 180C. Scatter some flour on a plate, dip the fish in the flour, pat off any excess, then dip into the batter, coating the fish with a generous amount of batter and onion. Carefully lower into the oil and sizzle for 5 mins until golden brown. Once cooked, drain off any excess oil, then carefully place on a tray lined with kitchen towel. Serve with the chips, seasoned with curry salt and lime mayo on the side for dipping.

RECIPE TIPS

FOR THE CURRY SALT

Mix 1 tbsp garam masala with 2 tbsp sea salt.

FOR THE LIME MAYO

Mix 1 crushed garlic clove and the zest and juice of 1 large lime into 100ml shop-bought mayonnaise.

Recipe from Good Food magazine, April 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now