Fish Bar Spice Box Recipe

Rinse fish pieces, prawns and calamari under cold water and pat dry with paper towels. Place in a bowl and toss with 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice. Let sit while preparing coatings (10 minutes).

Lightly dust the fish pieces and calamari in 1/2 cup plain flour; shake off excess. This helps batter adhere.

In a bowl whisk together 1 cup plain flour, 2 tbs cornstarch, 1 tsp baking powder and 1/2 tsp salt. Add cold sparkling water gradually, whisking until a smooth, slightly thick batter forms. Add 3 small ice cubes to keep it cold; do not overmix — a few small lumps are fine. Keep batter in refrigerator until ready to use.

Set up a dredging station: 1) 1/2 cup plain flour, 2) beaten eggs, 3) panko breadcrumbs mixed with 1 tsp paprika. Pat prawns dry. Dredge prawns in flour, dip in beaten egg, then coat evenly in panko. Place on a tray in the fridge to firm up while oil heats.

Rinse cut potatoes in cold water until water runs clear to remove starch. Pat dry thoroughly.

Heat oil in a deep fryer or large heavy pot to 140°C (285°F). Fry chips in batches until soft but not colored, about 4–6 minutes per batch. Remove and drain on paper towels.

Increase oil temperature to 190°C (375°F). When ready to serve, fry the pre-cooked chips in batches until golden and crisp, about 2–3 minutes. Drain, toss with 1 tsp salt and keep warm.

Heat oil (enough for deep frying) to 180°C (355°F). Work in batches to avoid crowding.

For battered fish and calamari: dip the floured fish pieces and calamari rings into the chilled batter, letting excess drip off, then carefully lower into the hot oil. Fry fish pieces until golden and cooked through (fish ~3–5 minutes depending on size), and calamari until just golden and tender (~1.5–2 minutes). Remove with a slotted spoon and drain on paper towels.

For prawns: fry the panko-coated prawns at 180°C (355°F) until golden and cooked through, about 2–3 minutes. Drain on paper towels.

While seafood is frying, make the curry sauce. Heat 1 tbs vegetable oil in a small saucepan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs mild curry powder and 1 tbs tomato paste and cook 1 minute to bloom the spices.

Pour in 300 ml stock and bring to a simmer. Add 100 ml coconut milk (optional) for richness, 1/2 tsp sugar and 1/2 tsp salt. Simmer gently 6–8 minutes to meld flavors.

If a thicker sauce is desired, mix 1 tsp cornstarch with 1 tbs cold water, stir into the simmering sauce and cook 1–2 minutes until thickened. Taste and adjust seasoning.

Arrange a generous portion of hot chips on the serving tray or box.

Place a mix of battered fish pieces, battered calamari rings and crispy panko prawns on top of the chips.

Drizzle curry sauce over the seafood and chips, or serve the curry sauce on the side in a small pot for dipping, according to preference.

Garnish with chopped parsley and serve with lemon wedges and malt vinegar on the side.