Indian inspired Fish and Chips with Sauvignon Blanc

Recipe by: Preeya Alexander

Time: 1 hour + 3-4 hours marinating if possible

Ingredients:

Sweet Potato Chips 

2 medium-sized sweet potatoes
4 tbsp extra virgin olive oil
2 tsp dried rosemary
2 tsp dried oregano
Season with salt and pepper

Kachumber

2 cups cucumber, chopped
2 cups firm fresh tomato, chopped
½ red onion, finely diced
½ tsp cumin powder
1 tbsp fresh lemon juice
½ cup fresh coriander, chopped
Salt & pepper, to taste

For the fish:

*If possible, start the marinating process 3-4 hours beforehand for a big flavour win!

2 sides of snapper- deboned and cut into smaller pieces so each piece is the size of the first
1.5 tbsp garam masala
1 tsp ground turmeric
Pinch of cumin powder (1 teaspoon or less)
Juice of 1 lemon + lemon wedges to serve
2 garlic cloves 3cm piece of ginger
¼ - ½ chilli powder (depending on preference)
Salt to taste
Vegetable oil, for frying

Indian inspired fish and chips in a red bowl

Method:

Preheat the oven to 180 degrees fan-forced.
Chop the ends of the sweet potato – and if large cut in half again – then cut into 8 wedges.
In a large mixing bowl combine the wedges with the 5 ingredients listed above – ensure all pieces of potato are coated well.
Place the wedges on a tray lined with baking paper and bake for 25-30 minutes until crispy.
To prepare the kachumber place all the ingredients in a bowl together and toss to combine – season with salt and pepper.
Meanwhile, in a large bowl place your fish and sprinkle the garam masala evenly, turmeric, chilli powder and lemon juice.
With a mortar and pestle crush the garlic cloves and ginger (with the salt you will use to season the fish as well) to form a smooth paste – add this to the bowl of fish.
Combine the ingredients thoroughly to ensure all the pieces of fish are adequately coated – you may want to add some of the spices, stir then add the remainder to ensure everything does not stick to one piece of fish.
Start heating vegetable oil (suitable for frying) in a wok or fry pan.
Once the oil is hot enough (as the fish touches it sizzling occurs immediately) place the fish pieces in.
Fry in the oil for 4-5 minutes until golden – go a little longer than you think for Indian fish – we want it seriously crunchy!
Remove from oil when done and place on a plate lined with paper towel.
Remove wedges from the oven.
Serve fish, chips, and salad together with lemon wedges on the side.

Why it works?

Nepenthe partners with Good Chef Bad Chef to bring you delicious food and wine pairings to get the conversation flowing. On the show, a chef and a nutritionist take opposite sides on gastronomy. The recipes are sometimes healthy, sometimes comforting but always delicious! Especially when paired with your favourite Nepenthe wine.

In this recipe, Nepenthe Altitude Sauvignon Blanc is perfectly matched with this Indian inspired fish & Chips dish. Herby fish dishes call for wines that complement those flavours with their own vibrant herbal notes. Fried fish dishes also love the natural acidity of whites like Sauvignon Blanc. The high acidity of Sauvignon Blanc highlights flavours in the food and makes them taste even more vibrant. If you’ve ever squeezed lemon on a Caesar salad, or a piece of fish, you’ll understand this concept. The acidity of the lemon juice makes the dish taste even more delicious. Nepenthe Altitude Sauvignon Blanc is an intense yet elegant wine balanced with zippy acidity.

This fresh, zesty wine paired with a beautiful piece of fish is a winning combination that will delight your guests every time.

Check out the full episode