A delightful twist on the classic fish and chips, featuring crispy spiced potato wedges and tender fish fillets.
Preheat your oven to 450°F.
Preheating ensures even cooking and crispy results.
Peel the potatoes and cut them into wedges.
Cut the wedges evenly for consistent cooking.
In a large bowl, mix olive oil, cumin, salt, pepper, turmeric, and garlic. Toss the potato wedges in the mixture until well coated.
Ensure all wedges are evenly coated for maximum flavor.
Arrange the potato wedges on a greased baking sheet and bake for 20 minutes, turning them halfway through.
Turning the wedges ensures they cook evenly on all sides.
In a shallow dish, combine flour, paprika, cumin, salt, and pepper.
Mix the coating thoroughly to distribute the spices evenly.
Press the fish fillets into the flour mixture, ensuring they are fully coated.
Shake off any excess flour to avoid clumping during frying.
Heat oil in a skillet over medium-high heat. Fry the fish fillets for about 7 minutes, turning once, until golden and cooked through.
Use a non-stick skillet to prevent the fish from sticking.
Serve the fish and potato wedges with lemon wedges on the side.
A squeeze of lemon enhances the flavor of both the fish and potatoes.
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