Facebook Crispy Tandoori Fish with Tartare Sauce Recipe | The Spice Tailor

Crispy Tandoori Fish with Tartare Sauce

These crispy, tandoori coated fish are so delicious and so quick, they quickly become part of your easy-go-to meal repertoire. Firm white fish fillets are coated in our tandoori marinade and coated straight in the crumbs, no need for flour and egg. They are then gently dusted with our tandoori seasoning and served with a super easy tartare sauce and chips - or some green veg for a healthier option!
  • 2-3serves
  • 5mins prep
  • 5mins cook
Crispy Tandoori Fish with Tartare Sauce
These crispy, tandoori coated fish are so delicious and so quick, they quickly become part of your easy-go-to meal repertoire. Firm white fish fillets are coated in our tandoori marinade and coated straight in the crumbs, no need for flour and egg. They are then gently dusted with our tandoori seasoning and served with a super easy tartare sauce and chips - or some green veg for a healthier option!
Made with
Tandoori Marinade Kits - Classic

Tandoori Marinade Kits - Classic

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Ingredients

  • 1 packet The Spice Tailor Spicy Tandoori Marinade Kit
  • 2-3 good seabream fillets or similar
  • 40-50g dried bread crumbs, I prefer panko
  • Vegetable or other oil to cook

Quick Tartare Sauce

  • 60g mayonnaise or sour cream (can be light)
  • 2 tbsp. finely chopped shallot or red onion
  • 1 tbsp. capers or gherkins
  • ¾-1 tsp. lemon juice to taste
  • 1 tsp. chutni from the packet or to taste
  • 1 tbsp. fresh chopped coriander or parsley 

Optional Sides: Chips (see recipe below) - you’ll need 450g potatoes, cut into 1 1/2cm chips - or green veg.

Method

  1. Place the marinade from the largest pouch in the kit in an open bowl and add the fish. Coat well on both sides.
  2. For the tartare sauce, mix everything together along with 1 1/2 tsp. of the mint chutni from the smaller pouch. Season to taste.
  3. Place 3/4 of the crumbs on a wide plate. Place the coated fish straight onto the crumbs and sprinkle over the crumbs from the sides onto the upper surface, adding the reserved crumbs to help. The crumbs will stick to the marinade. 
  4. Heat a good splash of oil in a non-stick frying pan. Take the fish, one at a time and place, presentation side-down, into the pan, turn the heat to a medium and cook for 3 minutes. carefully flip the fish and cook this side for another 1 1/2-2 minutes - or until the fish is done. Serve hot with the tartare sauce.

Chips

  1. Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft.  Drain and cool.
  2. Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured) - 5 minutes or so. Remove and set aside for now, but increase the heat to of the oil to 160°C.
  3. Once cooled, finish the chips. Add them back to the fryer and cook until crisp and golden brown. 

Tip: For added flavour, season your chips with the tandoori seasoning from the small sachet.

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