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Curried Crumbed Fish

Curried Crumbed Fish is a modern British recipe for a classic fried breaded fish flavoured with curry powder served with minted smashed peas. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Crumbed Fish.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : CurryBread RecipesBritish Recipes

I've had a bit of an obsession with fish and chips and mushy peas for Saturday night supper of late. Of course, this would soon get a bit same-y so it's been a personal challenge to put different spins on the dish. Varying the fish, the cooking methods and using different methods of cooking and presenting the peas/beans. Just about the only element that stays the same are the chips. This is a slightly more classic version, but using curry powder to flavour classic breaded fish and serving with smashed petit pois. I first made this with hake (I was in South Africa at the time), but here I've used cod as an example, but any white fish will do (my wife likes this made with tilapia or smoked mackerel)... so be adventurous in your choices! I used medium Madras as my curry powder, but any medium curry powder will do.

Ingredients:

4 cod fillets
4 slices wholegrain bread
2 tbsp plain flour
2 tsp medium curry powder
1 tsp paprika
½ tsp chilli powder (use according to taste; I used aromatic Scotch bonnets)
1 tsp salt
2 free-range eggs
olive oil, for frying

For the mashed peas:
250g frozen petit pois
2 garlic cloves, chopped
handful of fresh mint leaves
2 tbsp extra virgin olive oil
juice of ½ lemon
salt and freshly-ground black pepper, to taste

1 batch chunky chips

Method:

Begin by preparing the chips according to the ultimate chips recipe.

Meanwhile, begin preparing the breaded fish. Pat the fish fillets dry using kitchen paper and set aside.

Blitz the bread slices in a food processor until rendered into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl.

Put the flour on a large plate or shallow bowl and season with salt and black pepper.

In a medium bowl, mix together the spices and salt. Work in 4 tbsp cold water to form a smooth paste, then whisk in the eggs.

Arrange the plate of flour, bowl of egg mixture and a plate of the breadcrumbs next to one another on your work surface. Line a baking tray with baking paper. Working with each fish fillet at a time, dredge the fish first in the flour, then in the curried egg mixture and then cover completely with the breadcrumbs to evenly coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes.

Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil over the top of the fish to prevent burning.

While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture.

Serve the fish accompanied by the chips with the minted peas.