Fish and Chips Goes to Cancun

Rated 3/5 from 5 Customer Reviews

We’re taking the classic English seaside and Friday night treat of fish and chips on a journey to the Yucatan peninsula of Mexico. Here the tangy citrus flavours of the tartare sour cream and chilli heat of the smoky chipotle ketchup work perfectly with crispy battered fish and sweet potato chips.

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15 minutes

55 minutes

3/5

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BATTER SPICES: Paprika, bitter orange, Mexican oregano, coriander leaf, allspice, black pepper, garlic, cumin, coriander

CHIPOTLE KETCHUP SPICES: Chipotle, ancho, smoked paprika, clove, allspice

TARTARE BLEND: Jalapeno, green pepper, coriander leaf

  • 4 x 120g white fish fillets (e.g cod, haddock etc)
  • 1 small red onion 
  • 2 limes
  • 150g sour cream or mayonnaise (or a mixture of the two)
  • 100g tomato ketchup
  • 175g plain flour
  • 30g cornflour
  • 250ml lager, beer, carbonated water or just use cold tap water 
  • Chips for 4 to serve (sweet potato are best)
  • Oil for frying (vegetable or sunflower oil is best)
  • Baking tray
  • Deep frying pan
  • Mixing bowl
  • Kitchen paper
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3/5

Not tried yet but looking forward to tasting it. I live alone and have to wait till the right visitors come to make up the 4 A’s recipe is for

Richard Wolley