Indian Sheet Pan Fish and Chips
This easy riff on classic British fish and chips ups the simple flavor profile by tossing the fries in olive oil, salt, and garam masala as a fun way to elevate frozen fries. (You can try this technique with other flavors, using barbecue seasoning, steak seasoning, or your favorite seasoning blend.) The fresh cilantro, lemon, and mango chutney add color, extra flavor, and flair.
Recipe - Stillwater Wine & Spirits
Indian Sheet Pan Fish and Chips
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garam masala
4 cups (about 14 oz) frozen french fries
2 pkgs (10 oz each) SeaPak Beer Battered Cod
1/4 cup cilantro, chopped
1/2 cup mango chutney
1 lemon, cut in wedges
Directions
TIP: Buttermilk and pickle juice brine is flavorful and effective, but avoid brining too long. If left in too long, the chicken will start to shred, resulting in a too-soft cooked texture.
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. In large bowl, combine olive oil, salt, and garam masala; add fries and toss to coat. Spread fries in even layer on pan. Bake 10 minutes. Add cod and return to oven; bake 20–25 minutes longer, or until fish is hot in center, turning once.
- Sprinkle fish and fries with cilantro. Serve with mango chutney and lemon wedges.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
TIP: Buttermilk and pickle juice brine is flavorful and effective, but avoid brining too long. If left in too long, the chicken will start to shred, resulting in a too-soft cooked texture.
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. In large bowl, combine olive oil, salt, and garam masala; add fries and toss to coat. Spread fries in even layer on pan. Bake 10 minutes. Add cod and return to oven; bake 20–25 minutes longer, or until fish is hot in center, turning once.
- Sprinkle fish and fries with cilantro. Serve with mango chutney and lemon wedges.