uk
Ingredients
For the Fish dog
- 10ml White wine vinegar or lemon juice
- 1 Clove of garlic
- 10g Ginger
- 1 Green chilli
- 2x 150g Cod fillets
- 100g Fine gram flour
- 5g Baking powder
- 10g Red chilli powder
- 10g Salt
- Cold water
- 2x Brioche hot dog buns
- 1 Pickled onion, finely sliced
For the tartare sauce – combine all the ingredients
- 60g Mayonnaise
- 10g Sweet white onion, finely chopped
- 10g Pickled gherkin, finely chopped
- ½ tsp Lemon pickle masala
- 5g Capers, finely chopped
- Small pinch of chopped fresh parsley
- Small pinch of chopped fresh coriander
For the dippers
- ¼ bag of Lamb Weston Potato Dippers
- 1 Tbs of Chaat masala
- ½ tsp of smoked paprika
Preparation
Amritsari fish is one of the most famous dishes from the land of five rivers. We've paired it here with Lamb Weston's Potato Dippers, perfect for scooping up the seriously addictive achari tartare sauce.
To make the Fish Dog
- Blend together the vinegar, garlic, ginger and green chilli to make a paste and marinate the fish fillets in it in the fridge for 30mins - an hour
- Make a batter using the gram flour, baking powder, red chilli powder, salt and enough water to a consistency that coats the back of a spoon
- Dip the fish fillets into the batter and deep fry for 5-6 mins or until cooked through. Toast the brioche bun under the grill, spread with ½ Tbs of tartare sauce and add the fish. Garnish with pickled onion
To make the potato dippers
- Deep fry the Potato Dippers at 175°C for 3mins or bake at 200°C for 15mins
- Combine the spice powders, toss the fried dippers in the spices and they're ready to be served alongside the remainder of the tartare sauce for dipping!
