Bombay Fish and Chips with Curried Coleslaw and Dipping Sauce
Dive into a fusion of flavor with this Bombay Fish and Chips recipe, complete with golden-crisp batter-fried white fish, perfectly seasoned fries, and a zesty curried coleslaw that adds a vibrant twist to this classic dish. The aromatic blend of turmeric, cumin, and garam masala infuses the fish and the accompanying dipping sauce with bold Indian-inspired flavors, while the curried coleslaw combines crunchy shredded veggies with a creamy, tangy dressing for the ultimate sidekick. Easy to prepare in under an hour, this dish is perfect for casual dinners or weekend indulgence, offering a creative take on comfort food favorites. Serve it hot and fresh for an unforgettable bite bursting with spice and texture!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod or haddock)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 cup Club soda (chilled)
- 4 cups Vegetable oil (for frying)
- 4 large Potatoes (thinly sliced for fries)
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 0.5 cup Mayonnaise
- 0.25 cup Plain yogurt
- 1 teaspoon Curry powder
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped)
- 2 cloves Garlic (minced for dipping sauce)
- 0.5 cup Tomato ketchup
- 2 tablespoons Chili sauce
- 0.5 teaspoon Garam masala
Instructions
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Peel and thinly slice potatoes into fries. Pat them dry with a paper towel to remove excess moisture.
Fry the sliced potatoes in batches for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels. Season with salt and set aside.
Prepare the fish batter: In a mixing bowl, whisk together flour, cornstarch, turmeric, cumin, and salt. Gradually add chilled club soda, whisking until smooth and lump-free.
Pat the fish fillets dry with a paper towel. Dip each fillet into the batter, ensuring they are fully coated.
Carefully lower the battered fillets into the hot oil and fry for 4-6 minutes, or until crispy and golden brown. Drain on paper towels.
To make the curried coleslaw: In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, yogurt, curry powder, lemon juice, sugar, and chopped cilantro. Mix well and refrigerate to chill.
Prepare the dipping sauce: In a small bowl, combine ketchup, chili sauce, minced garlic, and garam masala. Mix until smooth and set aside.
Plate the dish by serving the crispy fish alongside the fries and curried coleslaw. Serve with dipping sauce on the side.
Nutrition Facts
Calories |
10172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1038.3 g | 1331% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 52.1 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 20.7 mcg | 104% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2554 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
