Tropical Fish & Chips with Homemade Mango Ketchup

Step 1/16

• 2 mangoes
• 10 g ginger

• knife

Peel, de-stone and dice the mangoes. Roughly chop the ginger. Add both to a medium saucepan.

Step 2/16

• 1 lime
• 2 tbsp white wine vinegar
• 1 tsp fish sauce
• 1 tbsp coconut oil
• 1 tbsp light brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• 1 pinch cayenne pepper

• saucepan

Squeeze in 2 tbsp of juice from the limes and add the rest of the ketchup ingredients.

Step 3/16

• 100 ml water

Pour in 100ml of water, then put the pan over a low heat and simmer for 30 minutes or until the liquid has almost evaporated.

Step 4/16

• food processor

Transfer the contents of the pan to a heatproof blender and blend until very smooth.

Step 5/16

Store in a jar or sauce bottle and leave to cool in the fridge.

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• 2 limes (for marinating)
• 2 tbsp thai 7-spice powder
• 700 g cod fillets

• bowl
• fine grater

Finely grate the zest of the limes into a shallow bowl and squeeze in the juice. Stir in 1 tbsp of the Thai 7 spice powder and add the fish. Marinate for 10 minutes, turning halfway through.

Step 7/16

• 2 l vegetable oil (for deep frying)

• saucepan
• baking sheet

Line a baking tray with kitchen towel. Pour the oil into a large saucepan, filling only two-thirds of the way up, and put it over a high heat. Preheat the oil to 180 C. NEVER leave the pan unattended.

Step 8/16

• 150 g flour (for coating)
• 3 eggs (for coating)
• 250 g panko breadcrumbs (for coating)

• bowl

While it preheats, grab 3 mixing bowls. Tip the flour into 1 bowl, put the panko breadcrumbs into the second and beat the eggs into the third bowl.

Step 9/16

• 1 tsp ground ginger (for coating)

Add the ground ginger and remaining 1 tbsp of Thai 7 spice powder to the panko breadcrumbs and mix. Season them all with a little salt and pepper.

Step 10/16

• 1 kg potato

Cut the potatoes into chunky chips about 1 cm wide. You can leave the skins on if you prefer.

Step 11/16

Pat the fish dry and slice into 4 even portion (if it’s not already portioned). Coat the fish in the flour, then the egg, then finally the breadcrumbs.

Step 12/16

Carefully lower them into the hot oil and fry for 6-8 minutes, until the breadcrumbs are a deep golden brown and crisp. Transfer the lined tray while you cook the chips.

Step 13/16

Carefully lower the chips into the same oil that you used to cook the fish. Fry for about 6-8 minutes, until golden and crisp on the outside and soft in the middle. You may have to cook them in batches.

Step 14/16

Transfer the chips to a mixing bowl and season with salt and toss to coat.

Step 15/16

• 1 lime (for garnish)

Cut the lime into 4 wedges for garnish.

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• 15 g cilantro (for garnish)
• 1 chili (for garnish)

Transfer the fish and chips to plates and serve with a generous helping of the ketchup. Scatter over the coriander and sliced chilli and serve with the lime wedges.

Enjoy your meal!