hi I’m Shelly nur and today I’m going to
show you how to make a really delicious
spiced up fish and chips using my
heritage which is from Mauritius I’m
going to show you how to make really
lovely seafood tastes incredible just
using a few simple spices and I’ve tried
to make this healthy faster and cleaner
to eat I’m new to the channel and if you
like my spicy fish and chips just give
me a thumbs up so for me I absolutely
love sea bream you can definitely use
any fish of your choice I just love the
shape and I love the texture when it’s
cooked and it really holds its flavor as
well so the first thing we need to do is
we’ve taken this fish and we’ve had it
cleaned at the fishmonger don’t bother
getting messy at home so you can see
it’s bhindi scaled and the fins removed
as well and the guts removed so all I’m
going to do is put sort of three to five
slashes depending on how big the fish is
and this is to let them marinade really
permeate all the way through the fish
and then our marinade so what we’re
going to do is take 100 mils of yogurt a
good whack of garam masala now this
stuff is potent if you like it hot add
all of it if you’re a bit worried maybe
half a teaspoon but this is Kashmir
chili powder a lovely teaspoon of
paprika whack it with some seasoning and
you can see it kind of looks like a
tandoori paste that’s kind of what I’m
going for and what we’re doing here
mixing it all together and it’s bright
red delicious now what we need to do to
get the marinade straight in there we’re
just going to rub it straight in you
know when you have fish and chips you
have that wonderful batter it’s kind of
me trying to recreate this and look
about color it looks amazing make sure
you get it inside the cavity as well
flip it over and do the same on the
other side now the great thing about
this it’s a speedy marinade so this
takes 20 minutes as the fish is
marinating we’re going to get on to our
spicy chips I’m going to take a big bowl
and what we’re going to do literally is
chop them in half and we’re going to
make some really chunky wedges kingag
we’re a good variety of potato cheese if
you’re roasting and also for mash but
here they just allow you to get that
really crispy outer edge and it goes all
nice and mushy and soft inside we’re not
going to use that much oil all we’re
using it to do is to adir the spices to
it so the spices I’m going to use is a
little bit of paprika and then cumin I
don’t know what it is about cumin I love
cumin again some salt gonna season that
up and then we’re just going to toss
them all up give them a good mix and
those are ready for the oven the great
beauty about this dish it’s a one tray
bake so we want to put the potatoes in
first as a fish is marinating and it’s
going to go into the oven for a 180
degrees to around 15 to 20 minutes but
lovely right so these wedges have been
in for 10 minutes and the fish is now
had around 20 minutes to marinate and
all we’re now going to do is place a
fish straight in here take our fish and
that now goes in for a further 20 to 25
minutes you want all nice and crispy now
the fish and chips are in the oven we
can get on with our really delicious low
fat and healthy tartar sauce now
traditionally it’s used with a kind of
good quality mayonnaise but I’m using a
low-fat creme fraiche and what we’re
going to add to it is some gherkins a
bit of fresh coriander from Chile and
lime that’s our key ingredients we’re
just doing a bit of chopping now what I
love so much about this tartar sauce is
it’s fresh its fragrant you know what it
really is for me a little bit of a taste
of Mauritius we use a lot of coriander
lots of chili and lots of lime in our
food and it’s going to take us all the
way back to chillin on a beach having a
bit of a fish barbeque so now we’ve got
our coriander in there with the creme
fraiche the gherkins basically what
we’re trying to do is balance all the
flavors we’ve got loads of spice going
on in the fish and chips and this has
got to be like fresh a little bit kind
of punchy and the real thing is the lime
it’s going to really just lift up the
whole dish chilli completely depends on
taste I like mine spicy so I’m going to
use half a chili
now we’re going to go in the lime give
it a good old roll about slice it
diagonally and this helps to get all the
juices out actually just in half a lime
and then finally a good whack of
seasoning and that looks beautiful and
smells amazing so that’s pretty much it
we’re just gonna wait for the fish to
come out so I’m gonna get my plate and
decorate it and make it look pretty
you got to think about presentation and
I think in terms of color here I’m going
to need some lime because I’m going to
squeeze it on the food afterwards a
little bit more chili and then I love
more coriander it’s completely up to you
what you want to garnish with perfect
that smells incredible that’s been in
the oven now for 25 minutes the fish has
got really crispy the potatoes look
delicious so what we’re going to do is
just slide this straight on our platter
so everyone can get stuck in and now I’m
just going to garnish it with the limes
and chilli so this is my spiced up fish
and chips with a twist on a classic
tartar sauce it’s ready we need to do is
shove it on a platter put it in the
middle of the table and everyone just
gets stuck in good the potato wedges are
so crispy and loads of lovely spice on
it and the fish just looks incredible
let’s give it a taste
honestly it’s tender its succulent the
skin has got all the major spices
running through it and it’s crispy and
it’s not too hot it’s just mellow and
it’s beautiful so if you liked this
recipe give me a thumbs up and if you
want to see me cook again in the future
if you write your suggestions in the
comments box and let me know what you’d
like to see me cook and don’t forget to
subscribe because it’s free
you
show you how to make a really delicious
spiced up fish and chips using my
heritage which is from Mauritius I’m
going to show you how to make really
lovely seafood tastes incredible just
using a few simple spices and I’ve tried
to make this healthy faster and cleaner
to eat I’m new to the channel and if you
like my spicy fish and chips just give
me a thumbs up so for me I absolutely
love sea bream you can definitely use
any fish of your choice I just love the
shape and I love the texture when it’s
cooked and it really holds its flavor as
well so the first thing we need to do is
we’ve taken this fish and we’ve had it
cleaned at the fishmonger don’t bother
getting messy at home so you can see
it’s bhindi scaled and the fins removed
as well and the guts removed so all I’m
going to do is put sort of three to five
slashes depending on how big the fish is
and this is to let them marinade really
permeate all the way through the fish
and then our marinade so what we’re
going to do is take 100 mils of yogurt a
good whack of garam masala now this
stuff is potent if you like it hot add
all of it if you’re a bit worried maybe
half a teaspoon but this is Kashmir
chili powder a lovely teaspoon of
paprika whack it with some seasoning and
you can see it kind of looks like a
tandoori paste that’s kind of what I’m
going for and what we’re doing here
mixing it all together and it’s bright
red delicious now what we need to do to
get the marinade straight in there we’re
just going to rub it straight in you
know when you have fish and chips you
have that wonderful batter it’s kind of
me trying to recreate this and look
about color it looks amazing make sure
you get it inside the cavity as well
flip it over and do the same on the
other side now the great thing about
this it’s a speedy marinade so this
takes 20 minutes as the fish is
marinating we’re going to get on to our
spicy chips I’m going to take a big bowl
and what we’re going to do literally is
chop them in half and we’re going to
make some really chunky wedges kingag
we’re a good variety of potato cheese if
you’re roasting and also for mash but
here they just allow you to get that
really crispy outer edge and it goes all
nice and mushy and soft inside we’re not
going to use that much oil all we’re
using it to do is to adir the spices to
it so the spices I’m going to use is a
little bit of paprika and then cumin I
don’t know what it is about cumin I love
cumin again some salt gonna season that
up and then we’re just going to toss
them all up give them a good mix and
those are ready for the oven the great
beauty about this dish it’s a one tray
bake so we want to put the potatoes in
first as a fish is marinating and it’s
going to go into the oven for a 180
degrees to around 15 to 20 minutes but
lovely right so these wedges have been
in for 10 minutes and the fish is now
had around 20 minutes to marinate and
all we’re now going to do is place a
fish straight in here take our fish and
that now goes in for a further 20 to 25
minutes you want all nice and crispy now
the fish and chips are in the oven we
can get on with our really delicious low
fat and healthy tartar sauce now
traditionally it’s used with a kind of
good quality mayonnaise but I’m using a
low-fat creme fraiche and what we’re
going to add to it is some gherkins a
bit of fresh coriander from Chile and
lime that’s our key ingredients we’re
just doing a bit of chopping now what I
love so much about this tartar sauce is
it’s fresh its fragrant you know what it
really is for me a little bit of a taste
of Mauritius we use a lot of coriander
lots of chili and lots of lime in our
food and it’s going to take us all the
way back to chillin on a beach having a
bit of a fish barbeque so now we’ve got
our coriander in there with the creme
fraiche the gherkins basically what
we’re trying to do is balance all the
flavors we’ve got loads of spice going
on in the fish and chips and this has
got to be like fresh a little bit kind
of punchy and the real thing is the lime
it’s going to really just lift up the
whole dish chilli completely depends on
taste I like mine spicy so I’m going to
use half a chili
now we’re going to go in the lime give
it a good old roll about slice it
diagonally and this helps to get all the
juices out actually just in half a lime
and then finally a good whack of
seasoning and that looks beautiful and
smells amazing so that’s pretty much it
we’re just gonna wait for the fish to
come out so I’m gonna get my plate and
decorate it and make it look pretty
you got to think about presentation and
I think in terms of color here I’m going
to need some lime because I’m going to
squeeze it on the food afterwards a
little bit more chili and then I love
more coriander it’s completely up to you
what you want to garnish with perfect
that smells incredible that’s been in
the oven now for 25 minutes the fish has
got really crispy the potatoes look
delicious so what we’re going to do is
just slide this straight on our platter
so everyone can get stuck in and now I’m
just going to garnish it with the limes
and chilli so this is my spiced up fish
and chips with a twist on a classic
tartar sauce it’s ready we need to do is
shove it on a platter put it in the
middle of the table and everyone just
gets stuck in good the potato wedges are
so crispy and loads of lovely spice on
it and the fish just looks incredible
let’s give it a taste
honestly it’s tender its succulent the
skin has got all the major spices
running through it and it’s crispy and
it’s not too hot it’s just mellow and
it’s beautiful so if you liked this
recipe give me a thumbs up and if you
want to see me cook again in the future
if you write your suggestions in the
comments box and let me know what you’d
like to see me cook and don’t forget to
subscribe because it’s free
you
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