Spicy Fish & Chips

British Fish & Chips are a national treasure and there’s no denying their popularity. It’s made up of fish that is battered with National Fish Mix, fried and then served alongside thick fries.

I Made It


  • National Fish Masala ½ packet
  • Red Snapper Fish 500 gms (2 giant pieces)
  • Lemon Juice 2 medium sized lemons
  • Cooking Oil to deep fry
  • Flour 1 cup

For Batter:

  • Soda Water – chilled ½ can
  • Tempura Batter 1 cup
  • National Garlic Powder 1 tsp
  • Onion Powder 1 tsp
  • National Salt ½ tsp
  • Frozen Chunky Fries 2 servings
  • National Fish Masala – to sprinkle on the fries 1 tbsp
  • Tartar sauce to serve

For Tartar sauce:

  • National Classic Mayo 1 Cup
  • Pickled Carrots & Baby Cucumbers – finely chopped 4 tbsp
  • Pickled Capers – chopped 1 tbsp
  • Dill – chopped 2 tbsp
  • Lemon Juice 1 tsp
  • Freshly Ground Black Pepper ¼ tsp
  • Fresh dill & Lemon Wedges to serve


  • Pepare the Tarter Sauce, by combining 1 cup National Classic Mayo, 4 tbsp chopped Cucumbers, 4 tbsp Pickled Carrots finely chopped 4 tbsp, 1 tbsp chopped Pickled Capers, 2 tbsp chopped Dill chopped, 1 tsp Lemon Juice and ¼ tsp Freshly Ground National Black Pepper. Mix well and set aside to be served with Fish and Chips later.
  • Marinate the fish in 1 tbsp lemon juice and ½ pack National Fish Masala. Set aside for an hour.
  • Make a batter by mixing 1cup tempura flour with salt, 1 tbsp National Garlic Powder, 1 tbsp onion powder and 1 glass soda water. Make a consistency just thick enough to cover the fish.
  • Now coat the fish in flour, then in the tempura batter and deep fry it for about 8-10 minutes depending on the thickness of the fish. Take it out, serve it with tartar sauce and French fries with some fish masala on the top.