Indian-Style Battered Fish with Saag Aloo & Cucumber Raita

WHAT'S THE STORY? 'This recipe carries the same spirit as my monkfish dish, taking inspiration from my time working with Indian chefs. I’ve always admired the depth and vibrancy of Indian food, and here I married that with a familiar concept: fish and chips. By using spiced chickpea batter, saag aloo, and cooling raita, I created a version that feels both comforting and exciting , a true example of how I love to blend cultures on the plate.' - Mark Foley.

Serves: 4 | Prep Time: 30 mins | Cook Time: 30 mins

A crisp, spiced chickpea flour batter hugs flaky white fish, served with golden spiced

potatoes and silky spinach, cooled with a creamy cucumber raita.

Spiced Chickpea-Battered Fish

Ingredients:

 600g white fish fillets (cod, haddock, hake – skinless, boneless)

 Juice of ½ lemon

 Salt, to season

 Oil for deep frying

For the Batter:

 150g chickpea flour (gram/besan)

 1½ tsp ground cumin

 1½ tsp ground coriander

 ½ tsp turmeric

 ½ tsp Kashmiri chilli powder (or mild paprika for colour)

 ½ tsp ajwain seeds (optional but authentic)

 1 tsp garam masala

 1 tsp salt

 1 tsp baking powder

 180ml sparkling water (adjust for consistency)

 Small handful chopped coriander (optional)

 1 green chilli, finely chopped (optional for heat)

Method:

1. Cut fish into 8 even goujons or chunks. Season with lemon juice and salt. Let sit while

batter is made.

2. Mix all dry batter ingredients in a bowl. Whisk in water gradually to form a smooth,

thick batter that coats the back of a spoon. Stir in fresh coriander and green chilli, if

using.

3. Heat oil in a fryer to 180°C .

4. Dip fish pieces into the batter and carefully lower into hot oil. Fry in batches 3–4 mins

until golden and crisp. Drain on paper towel. Keep warm in a low oven if needed.

Saag Aloo (Spinach & Spiced Potatoes)

Ingredients:

 500g waxy potatoes, peeled and diced

 200g fresh spinach (or 150g frozen, thawed)

 1 small onion, sliced

 2 cloves garlic, minced

 1 tsp grated fresh ginger

 1 tsp mustard seeds

 1 tsp cumin seeds

 ½ tsp turmeric

 ½ tsp garam masala

 ½ tsp chilli flakes (optional)

 Salt, to taste

 2 tbsp neutral oil

 Juice of ½ lemon

Method:

1. Boil potatoes until just tender. Drain and set aside.

2. In a pan, heat oil and add mustard seeds and cumin seeds. Once they sizzle, add onion

and cook until soft.

3. Stir in garlic, ginger, turmeric, and chilli flakes. Cook 1–2 mins.

4. Add the potatoes, season, and sauté for 5–7 mins until lightly crisped.

5. Fold in spinach and cook until wilted. Finish with a squeeze of lemon juice and garam

masala.

Cucumber Raita

Ingredients:

 200g natural yoghurt (Greek-style works well)

 ½ cucumber, grated and squeezed of excess liquid

 1 tsp roasted cumin powder

 Small handful mint or coriander, finely chopped

 Salt to taste

 Optional: pinch of sugar, squeeze of lime juice

Method:

1. Mix yoghurt, cucumber, cumin, herbs, and season to taste. Chill until ready to serve.

Plating Suggestion

 Pile a generous spoon of Saag Aloo to one side.

 Stack the crispy battered fish alongside, garnished with fresh coriander and lemon

wedges.

 Dot or serve a quenelle of raita on the side.

 Optional extras: mango chutney, pickled