Name: Syrian fish & chips
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 4 fillets haddock (500g), each cut into 3 pieces -; 50ml olive oil -; 2 tsp ground cumin -; 1 tsp ground white pepper, plus a pinch -; 5 garlic cloves, bashed -; 200g plain flour -; 1 tbsp cornflour -; 1kg medium potatoes, sliced into 2cm-wide chips -; Vegetable oil, for deep-frying -; 1 tsp paprika -; 50g tahini -; 1 lemon, juiced, plus extra wedges to serve -; 2 garlic cloves, crushed or finely grated -; small handful of chopped parsley -

Ingredients for - Syrian fish & chips

1. 4 fillets haddock (500g), each cut into 3 pieces

2. 50ml olive oil

3. 2 tsp ground cumin

4. 1 tsp ground white pepper, plus a pinch

5. 5 garlic cloves, bashed

6. 200g plain flour

7. 1 tbsp cornflour

8. 1kg medium potatoes, sliced into 2cm-wide chips

9. Vegetable oil, for deep-frying

10. 1 tsp paprika

11. 50g tahini

12. 1 lemon, juiced, plus extra wedges to serve

13. 2 garlic cloves, crushed or finely grated

14. small handful of chopped parsley

How to cook deliciously - Syrian fish & chips

1 . Stage

Toss the haddock with the olive oil, cumin, white pepper, garlic and 1 tsp salt. Chill for 4 hrs or overnight.

2 . Stage

About 45 mins before cooking the fish, make the chips and tahini sauce. For the sauce, mix the tahini, lemon juice and garlic until well combined. Stir in 3-4 tbsp cold water until smooth and creamy. Mix in the parsley and keep chilled until needed.

3 . Stage

For the chips, rinse the potatoes, then soak in ice-cold water for 15 mins. Drain well, then dry the potatoes thoroughly. Fill a saucepan half-full with vegetable oil and heat to 140C, or use a deep-fat fryer. If you don’t have a temperature probe, test the oil by dropping in a cube of bread – it’s hot enough when it turns brown in around 45 seconds. Fry the chips until cooked through, 6-8 mins.

4 . Stage

Remove the chips to a wire rack lined with kitchen paper and leave to drain. Heat the oil to 180C – it’s hot enough when a cube of bread turns brown within 15 seconds – then cook the chips for 4-5 mins more until crisp and golden. Remove to a wire rack lined with fresh kitchen paper, then tip into a bowl and season with 1½ tsp salt and the paprika.

5 . Stage

Put the flour and cornflour in a bowl and season well with salt and a pinch of white pepper. Turn the fish pieces in the mixture, one by one, until completely coated.

6 . Stage

Fry for 4-6 mins, with the oil still at 180C, until golden and crisp. You may need to do this in batches, keeping the cooked fish warm in a low oven as you go. Serve with lemon wedges for squeezing over.