Fish Pakora with Fries and Tomato Salsa

Preheat the oven to 240°C (fan 220°C). Leaving the skin on, cut the potatoes into thick fries. Finely grate the garlic and ginger. Zest and quarter the lemon. Quarter the baby plum tomatoes. Finely dice the red onion half. Roughly chop the coriander. Dice the hake fillets into 4–5cm pieces.

Place the fries on a lined baking tray and drizzle with 1 tsp oil. Season with sea salt, black pepper and half the spice blend, then toss to coat. Bake for 20–25 mins, turning halfway through, until golden and crispy.

Put the diced hake into a medium bowl with the grated garlic, ginger and lemon zest. Add a pinch of sea salt and mix to coat. Set aside to marinate.

Make the tomato salsa: combine the quartered tomatoes, diced red onion and chopped coriander in a bowl. Add the juice from half the lemon and a pinch of sea salt. Mix well and set aside.

In a separate bowl, whisk the egg, then add the chickpea flour, cornflour, 40–50ml water and the remaining spice blend. Mix until smooth. Add the marinated hake pieces and gently mix to coat in the batter.

Heat a large frying pan with 1 tbsp oil over a medium-high heat until shimmering. Remove the hake pieces from the batter, letting any excess drip off, and add to the pan. Cook for 5–6 mins, turning occasionally, until cooked through and golden all over (internal temperature 63°C — use a meat thermometer to check). You may need to cook in batches.

Serve the spiced fries alongside the hake pakora with the salad leaves on the side. Spoon the tomato salsa generously over the hake.