Crispy Tandoori Fish with Tartare Sauce


Crispy Tandoori Fish with Tartare Sauce

Made With Our Spicy Tandoori Marinade Kit -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
5 MINS COOK
Firm white fish fillets, coated in our tandoori marinade, crumbed and pan-fried all in minutes! Try our quickest, tastiest 10min meal! Serve with a salad.
Anjum Signature

Tailored to Taste
These crispy, tandoori coated fish are so delicious and so quick, they quickly become part of your easy-go-to meal repertoire. Firm white fish fillets are coated in our tandoori marinade and coated straight in the crumbs, no need for flour and egg. They are then gently dusted with our tandoori seasoning and served with a super easy tartare sauce and chips - or some green veg for a healthier option!
Ingredients
  • 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.

Method
  1. Place the marinade from the largest pouch in the kit in an open bowl and add the fish. Coat well on both sides.
  2. For the tartare sauce, mix everything together along with 1 1/2 tsp. of the mint chutni from the smaller pouch. Season to taste.
  3. 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.
  4. 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

  1. Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
  2. 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.
  3. 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.

Tailored to Taste
These crispy, tandoori coated fish are so delicious and so quick, they quickly become part of your easy-go-to meal repertoire. Firm white fish fillets are coated in our tandoori marinade and coated straight in the crumbs, no need for flour and egg. They are then gently dusted with our tandoori seasoning and served with a super easy tartare sauce and chips - or some green veg for a healthier option!
  • 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.

  1. Place the marinade from the largest pouch in the kit in an open bowl and add the fish. Coat well on both sides.
  2. For the tartare sauce, mix everything together along with 1 1/2 tsp. of the mint chutni from the smaller pouch. Season to taste.
  3. 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.
  4. 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

  1. Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft. Drain and cool.
  2. 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.
  3. 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.

MADE WITH OUR DELICIOUS
Spicy Tandoori Marinade Kit
Our tandoori marinade is a paste that coats your ingredient saving lots of marinating time. It comes with tandoori seasoning and a chutni. Delicious with red meat, chicken, fish, prawns, paneer or vegetables.
£2.50
( / )
147p per 100g
Free delivery on order over £25
Order before 12pm
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