Thali.blog

Tandoori Fish & Chips

Ingredients

260g cod loin
glug cooking oil
3tablespoons ginger minced
3tablespoons garlic minced
1tablespoon chillies mince(or to taste)
2tablespoons tandoori powder1 teaspoon extra for the crust – save this for later
1-2teaspoon himalayan salt
1teaspoon black pepper
1teaspoon turmeric
70g almond flour
70g crushed peanuts

Instructions

Cut washed cod loin into long pieces and set aside.
In a bowl add the oil, garlic, ginger, chilli, pepper, turmeric, salt and tandoori powder. Mix well to make the marinade.
Gently mix the tandoori marinade with the cod pieces and refrigerate for 2-3 hours or overnight.
In a deep plate mix together the crushed peanuts, almond flour and a teaspoon of tandoori powder.
Coat each fish piece in the almond peanut mixture.
Place the fish in the oven and bake for 20-25 minutes on 180°C. Alternatively air fry for 10-12 minutes until golden on top.
Enjoy with a side of chunky chips and tartare sauce.