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Indian-Style Fish and Chips

Indian-Style Fish and Chips with Cilantro-Lime Sauce

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Recipe Details


This week, we take all the crispy goodness of fish and chips and add an Indian spin. Tilapia fillets are dredged in a batter of chickpea flour and warming garam masala, then fried until perfectly golden. Rather than the typical fries, we swap in sweet potato wedges, tossed with ground ginger for an aromatic hit. On the side, a blend of sour cream, cilantro, and lime juice makes for a refreshing twist on the traditional tartar sauce.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 740
  • Protein 39g
  • Total Carb 63g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potatoes
    sweet potatoes
  • lime
  • cilantro
    1/8 ounce
  • ground ginger
    1/2 teaspoon
    ground ginger
  • chickpea flour
    1/2 cup
    chickpea flour
  • baking powder
    1/2 teaspoon
    baking powder
  • garam masala
    2 teaspoons
    garam masala
  • sour cream
    2 ounces
    sour cream
  • tilapia
    10 ounces

What You’ll Need

  • canola oil
  • kosher salt
  • olive oil
  • black pepper
  • baking sheet
  • plastic wrap
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve sweet potatoes lengthwise and arrange cut-side down on cutting board. Then, cut each half lengthwise into 6 equal wedges. If you have a zester and want to infuse your sauce with even more flavor, zest up to ½ of lime, then halve; cut 1 half into wedges for serving. Roughly chop cilantro leaves and stems.

  2. Roast sweet potato wedges

    Roast sweet potato wedges

    On a baking sheet, toss sweet potato wedges with ground ginger, 1 tablespoon canola oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until browned and tender, 20-25 minutes.

  3. Make batter

    Make batter

    While sweet potato wedges roast, in a large bowl, whisk together chickpea flour, baking powder, garam masala, ¼ teaspoon salt, and pepper as desired to combine. Whisking constantly, slowly add ½ cup cold water to combine. Cover bowl with plastic wrap; chill in refrigerator, 5 minutes.

  4. Make cilantro-lime sauce and prepare tilapia

    Make cilantro-lime sauce and prepare tilapia

    While batter chills, in a small bowl, whisk together sour cream, half of cilantro, lime zest (if using), juice of ½ lime, ¼ teaspoon salt, and pepper as desired; set aside until ready to serve. Pat tilapia dry with paper towel; cut lengthwise into 1 inch–wide strips. Season all over with ½ teaspoon salt and pepper as desired.

  5. Fry tilapia

    Fry tilapia

    In a large high-sided pan, heat enough canola oil to reach ¼ inch up sides of pan over medium-high heat. When oil is shimmering, dip tilapia in batter, allowing excess to drip off. Using a pair of tongs, carefully add tilapia to oil in a single layer. Fry, working in batches as needed, until crust is puffed and golden and fish is cooked through, 3-5 minutes per side. Transfer to a paper towel–lined plate to drain; sprinkle over ⅛ teaspoon salt.

  6. Plate fish and chips

    Plate fish and chips

    Once roasted, divide sweet potato wedges between serving plates and garnish with remaining cilantro. Serve with fried tilapia, cilantro-lime sauce for dipping, and lime wedges for squeezing over. Dig in!

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