Equipment
Ingredients
Fish and Spiced Batter
- 600 g cod loin fillets, cut into 4 equal portions and patted completely dry
- 120 g rice flour
- 60 g cornstarch
- 15 g malaysian meat curry powder
- 5 g turmeric powder
- 6 g fine sea salt
- 2 g white pepper, finely ground
- 4 g baking powder
- 180 ml water, ice cold
Chili Salt Fries
- 800 g russet potatoes, peeled and cut into 1cm thick batons
- 10 g fine sea salt
- 5 g chili powder
- 4 g garlic powder
- 3 g caster sugar
- 5 g fresh curry leaves, stems removed, washed and completely dried
Frying
- 1500 ml neutral cooking oil
Nutrition (per serving)
Method
Submerge the cut potatoes in a large bowl of cold water for 30 minutes to remove excess surface starch. Drain well and pat completely dry with paper towels.
In a small bowl, combine the fine sea salt, chili powder, garlic powder, and caster sugar. Mix thoroughly to create the chili salt seasoning and set aside.
In a large mixing bowl, whisk together the rice flour, cornstarch, curry powder, turmeric, baking powder, salt, and white pepper. Gradually pour in the ice-cold water, whisking gently just until a thin, crepe-like batter forms. Keep cold.
Pour the neutral cooking oil into a heavy-bottomed pot, ensuring it is no more than half full. Heat the oil to 160 degrees Celsius (320 degrees Fahrenheit).
Working in batches, blanch the dried potato batons in the hot oil for 5 to 6 minutes until tender but not yet browned. Use a spider strainer to transfer the potatoes to a wire rack. Let them rest for at least 10 minutes.
Increase the oil temperature to 190 degrees Celsius (375 degrees Fahrenheit). Carefully drop the fresh curry leaves into the hot oil for 10 to 15 seconds until crisp and translucent, then immediately remove with a strainer and place in a large clean mixing bowl.
Fry the blanched potatoes a second time in the 190 degrees Celsius (375 degrees Fahrenheit) oil for 3 to 4 minutes until deeply golden and crispy. Transfer them to the bowl with the fried curry leaves.
While the fries are still hot and glistening with oil, sprinkle the prepared chili salt over them. Toss vigorously to ensure every fry is heavily coated in the seasoning and the shattered curry leaves. Transfer to a holding tray in a warm oven.
Reduce the oil temperature slightly to 180 degrees Celsius (350 degrees Fahrenheit). Dip the dry cod fillets into the cold spiced batter, allowing excess to drip off briefly, then gently lower into the oil, dropping them away from you to prevent splashing.
Fry the battered cod for 5 to 7 minutes, carefully turning once, until the crust is highly crisped and golden, and the internal temperature of the fish reaches 63 degrees Celsius (145 degrees Fahrenheit). Transfer to a clean wire rack to drain.
Plate the hot, crispy fish immediately alongside a generous mound of the chili salt and curry leaf fries.
Chef's Notes
- Using a combination of rice flour and cornstarch without wheat flour creates a uniquely shattering, glass-like crust that stays crispy longer and absorbs less oil.
- Frying the curry leaves first seasons the frying oil slightly, which then imparts a deep aromatic layer to both the fries and the fish.
- The double-fry method for potatoes is non-negotiable for achieving a fluffy interior and a durable exterior capable of holding up to heavy seasoning.
- Ensure your batter water is ice-cold. The temperature differential between the freezing batter and the hot oil slows down gluten formation and maximizes the explosive expansion of the crust.
Storage
Refrigerator: 2 days — Store fish and fries separately. Crust will lose crispness.
Reheating: Reheat in a convection oven or air fryer at 190 Celsius until heated through and crisp.
