Haddock in Spiced Chickpea Batter with Carrot Coconut Slaw

Makes 24 x 1 ¾ oz (50 g) pieces, or 12 servings

A fragrantly spiced, Indian influenced take on batter fried fish that’s naturally gluten free.

2.6 lbs (1.2 kg) IceMar haddock fillets
1 tsp (5 mL/5 g) sea salt
1 tsp (5 mL/1.7 g) turmeric
2 Tbsp (30 mL/20 g) lemon juice

2 2/3 cups (630 mL/150 g) chickpea flour (besan)
1 tsp (5 mL/2.8 g) chili flakes
1 tsp (5 mL/5 g) sea salt
1 tsp (5 mL/3 g) freshly ground black pepper
2 Tbsp (30 mL/10 g) finely grated fresh ginger
2 cloves (6 g) garlic, minced
2 tsp (10 mL/4.5 g) ajwain (carom) seeds
1 tsp (5 mL/4 g) baking powder
2 cups (500 mL/500 g) water
1/2 cup (125 mL/10 g) curry leaves
24 sprigs (24 g) cilantro

Cut the haddock into 1 3/4 oz (50 g) pieces. Mix the salt, turmeric and lemon juice together. Pour over the haddock and mix well. Cover and refrigerate for 30, and no longer than 60 minutes.

Whisk the chickpea flour  and baking powder together. Add the water and whisk vigorously to make a lump free batter. Stir in the curry leaves. Cover and refrigerate until ready to use.

Have vegetable oil heated to 350°F (175°C). Dry the marinated haddock pieces and whisk the batter to recombine. Dip each piece of haddock in the batter and place in the oil. Cook until a shade deeper than golden brown.  Remove and add the cilantro sprigs. Fry until crisp. Serve with the Carrot Coconut Slaw and garnish with the fried cilantro.

Carrot Coconut Slaw

Makes 12 x 4.75 Tbsp (85 mL/45 g) servings

The coconut absorbs any liquid the slaw expresses and keeps it crisp and dry.

2 cups (500 mL/420 g) orange and yellow carrots, shredded
1/2 cup (125 mL) unsweetened, shredded coconut
4 Tbsp (60 mL/40 g) lime juice
1/2 tsp (2.5 mL/2.5 g) sea salt
2 Tbsp (30 mL) neutral flavoured oil
2 tsp (10 mL/7 g) black mustard seeds
1/2 cup (125 mL/12 g) mint leaves, coarsely chopped

Combine the carrots, coconut, lime juice and salt. Mix well. Heat the oil in a small frying pan over high heat. Add the mustard seeds. As soon as they pop, pour the contents of the pan into the carrot mixture. Add the mint and mix well. Cover and refrigerate.

Recipe courtesy of Karen Barnaby

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