Recipe
Cajun-Spiced Battered Fish with Dirty Fries
Crisp Cajun-battered fish with smoky, pepper-studded dirty fries, spring onions and a punchy seasoned coating for a generous American-inspired family supper with crisp textures throughout.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Heat the oven to 220°C/200°C fan. Toss the chips with 1 tablespoon of the oil and half the Cajun seasoning, spread on a baking tray and roast for 35–40 minutes, turning once, until golden and crisp.
While the chips cook, fry the red pepper and onion in the remaining oil over medium heat for 6–8 minutes. Add the garlic, smoked paprika and a pinch of salt, cook for 1 minute, then stir through the spring onions and set aside.
Mix the plain flour, cornflour, remaining Cajun seasoning, salt and black pepper in a bowl. Whisk in the cold water to make a thick batter that coats the back of a spoon.
Heat the frying oil in a deep pan to 180°C. Pat the fish dry, dip each fillet into the batter and lower it carefully into the oil. Fry in batches for 4–5 minutes per side until crisp and cooked through, then drain on a rack.
Fold the seasoned peppers and onions through the roasted chips. Divide between plates, top with the crisp fish and scatter over the remaining spring onions.
Notes
For the crispest batter, keep the prepared fish chilled until the oil is ready and avoid crowding the pan.
About this recipe
This Cajun-spiced fish supper brings crisp, light batter together with a tray of smoky dirty fries, softened red pepper and onion. It has the generous feel of a takeaway-style plate, but the flavours are balanced so the fish remains the focus.
The batter uses plain flour and cornflour for a delicate crunch, while Cajun seasoning runs through both the fish and the fries. Roast the potatoes until deeply golden, then fold through the spiced vegetables and spring onions before frying the fish. Serve straight away, while the coating is crisp and the chips are hot.
