Let’s take fish and chips to the next level with this exciting Indian twist. It’s still your flaky, golden-brown, uber-crunchy fish — though it’s dusted and seasoned with masala salt and served with a creamy, zesty remoulade.
For best results, refrigerate remoulade the day before.
Combine curly parsley, chopped green onion, Dijon mustard, Worcestershire sauce, white vinegar, lime juice, zest, and juice of 1 lemon, white sugar, salt, black pepper, olive oil and canola oil, and emulsify in blender.
Stir in 1/2 cup of finely chopped dill pickles and 1/4 cup of finely chopped carrot.
Refrigerate 1 day before for best results.
Combine dry ingredients in a bowl.
Whisk soda water into dry mix until you get a paste.
Season fish with dry masala salt.
Dip fish into batter and drop into deep fryer.
The fish will float. Sink with spider or basket and fry for 1 ½ minutes
Remove fish from fryer once done.
Serve with Remoulade and French fries of your choice.
Combine to create masala salt.