Crispy Tandoori Fish with Tartare Sauce
Crispy Tandoori Fish with Tartare Sauce
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- 1 pack of The Spice Tailor Spicy Tandoori Marinade Kit
- 2-3 good seabream fillets or similar
- 40-50g dried bread crumbs, I prefer panko
- Vegetable or other oil to cook
Quick Tartare Sauce
- 60g mayonnaise or sour cream (can be light)
- 2 tbsp. finely chopped shallot or red onion
- 1 tbsp. capers or gherkins
- ¾-1 tsp. lemon juice to taste
- 1 tsp. chutni from the packet or to taste
- 1 tbsp. fresh chopped coriander or parsley
Optional Sides: Chips (see recipe below) - you’ll need 450g potatoes, cut into 1 1/2cm chips - or green veg.
- Place the marinade from the largest pouch in the kit in an open bowl and add the fish. Coat well on both sides.
- For the tartare sauce, mix everything together along with 1 1/2 tsp. of the mint chutni from the smaller pouch. Season to taste.
- Place 3/4 of the crumbs on a wide plate. Place the coated fish straight onto the crumbs and sprinkle over the crumbs from the sides onto the upper surface, adding the reserved crumbs to help. The crumbs will stick to the marinade.
- Heat a good splash of oil in a non-stick frying pan. Take the fish, one at a time and place, presentation side-down, into the pan, turn the heat to a medium and cook for 3 minutes. carefully flip the fish and cook this side for another 1 1/2-2 minutes - or until the fish is done. Serve hot with the tartare sauce.
Chips
- Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
- Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured) - 5 minutes or so. Remove and set aside for now, but increase the heat to of the oil to 160°C.
- Once cooled, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
Tip: For added flavour, season your chips with the tandoori seasoning from the small sachet.
- 1 pack of The Spice Tailor Spicy Tandoori Marinade Kit
- 2-3 good seabream fillets or similar
- 40-50g dried bread crumbs, I prefer panko
- Vegetable or other oil to cook
Quick Tartare Sauce
- 60g mayonnaise or sour cream (can be light)
- 2 tbsp. finely chopped shallot or red onion
- 1 tbsp. capers or gherkins
- ¾-1 tsp. lemon juice to taste
- 1 tsp. chutni from the packet or to taste
- 1 tbsp. fresh chopped coriander or parsley
Optional Sides: Chips (see recipe below) - you’ll need 450g potatoes, cut into 1 1/2cm chips - or green veg.
- Place the marinade from the largest pouch in the kit in an open bowl and add the fish. Coat well on both sides.
- For the tartare sauce, mix everything together along with 1 1/2 tsp. of the mint chutni from the smaller pouch. Season to taste.
- Place 3/4 of the crumbs on a wide plate. Place the coated fish straight onto the crumbs and sprinkle over the crumbs from the sides onto the upper surface, adding the reserved crumbs to help. The crumbs will stick to the marinade.
- Heat a good splash of oil in a non-stick frying pan. Take the fish, one at a time and place, presentation side-down, into the pan, turn the heat to a medium and cook for 3 minutes. carefully flip the fish and cook this side for another 1 1/2-2 minutes - or until the fish is done. Serve hot with the tartare sauce.
Chips
- Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
- Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured) - 5 minutes or so. Remove and set aside for now, but increase the heat to of the oil to 160°C.
- Once cooled, finish the chips. Add them back to the fryer and cook until crisp and golden brown.
Tip: For added flavour, season your chips with the tandoori seasoning from the small sachet.
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Tandoori food refers to grilled/roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven. The flavours are reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan and love some heat, our Spicy Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic, heat and spices.
For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our Tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.
