Nomad Fish and Chips
- Level: Advanced
- Total: 9 hr 35 min (includes pickling time)
- Active: 1 hr 5 min
- Yield: 6 servings
- Level: Advanced
- Total: 9 hr 35 min (includes pickling time)
- Active: 1 hr 5 min
- Yield: 6 servings
Ingredients
Fish Marinade:
Batter:
Piccalilli Tartar:
Candied Citrus:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the fish marinade: Mix the ginger garlic paste, lemon juice, Kashmiri chile powder, curry leaf powder, fennel powder, salt, garam masala and turmeric in a bowl. Add the fish and marinade in the refrigerator until ready to fry.
- For the batter: In a deep bowl, mix the besan flour, rice flour, Kashmiri chile powder, baking powder, salt and turmeric. Wrap in plastic and allow to rest for at least 20 minutes before frying.
- For the piccalilli tartar: Mix the carrots, cauliflower, cucumber and peppers in a bowl and add 1 tablespoon salt. Chill overnight, then drain all the excess water that is released.
- In a sauté pan, heat the mustard oil and add the vegetables; allow to sauté for 7 minutes. In a separate pot, add the Dijon mustard, sugar, red wine vinegar, Kashmiri chile powder, garam masala, turmeric and remaining tablespoon salt. Allow to come to a boil, whisking to make sure to avoid any lumps. Pour the liquid over the vegetables and continue cooking for another 5 minutes. Store in mason jars for up to 2 weeks.
- Drain excess liquid from the piccalilli and chop the vegetables into smaller pieces. Mix with an equal quantity of mayonnaise and check for seasoning.
- For the candied citrus: Bring the sugar and 2/3 cup water to a boil to make simple syrup. Add the citrus slices. Bring to a boil and simmer gently for 5 minutes. Cool and store in a refrigerator.
- To assemble: Dip the fish in the batter, then scrape the excess batter from the fish. Fry the fish at 350 degrees F until golden brown and cooked all the way through but still moist. Serve the fish and chips with a side of tartar sauce and topped with the candied citrus.
