Onion Bhaji Fish & Chips

Reinvent your fish and chips experience with BBC Good Food's onion bhaji fish and chips recipe, a delightful fusion of British and Indian flavours. This innovative dish features succulent fish fillets coated in a crispy, spiced onion bhaji batter, offering a unique and flavourful twist on the classic. The onion bhaji fish and chips are perfectly paired with golden, oven-baked chips, making this fish and chips recipe a mouthwatering delight.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves: 2

Ingredients

  • sunflower oil, for deep frying
  • 2 double lemon sole filets or 2 x 150g filets 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

Method 

Step 1: Tip the flour, spices, yeast, chilli, coriander and a generous pinch of salt into a bowl and mix together. 

Step 2: Preheat the oven to 180C/160C/gas 4. Pour half of the oil into a roasting tin and place in the oven to heat up. Tip the chips into a bowl and add the remaining oil, curry powder and a pinch of salt. Pour into the roasting tin and roast for 30 minutes, toss, then carry on roasting until the chips become crisp! Once cooked, turn the oven down to 110C/ 90C fan/gas ¼ to keep them warm. 

Step 3: Next, stir the onion into the batter. Heat 10cm of sunflower oil in a pan to 180C. Then, scatter some flour on a plate, dip the fish into the flour, then dip into the batter ensuring that the fish is coated with a generous amount of batter and onion. 

Step 4: Carefully lower the fish into the oil and sizzle for 5 minutes until golden brown. Once cooked, drain off any excess oil and carefully place onto a tray lined with kitchen towel. 

Step 5: Serve with chips, season with curry salt and lime mayo! 


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