Golden Baked Fish & Chips with a Twist

Preheat the oven to 180°C (350°F) and line 2 baking trays with greaseproof paper.
Set aside.
Toss the potato chips with 1 tablespoon of olive oil, ½ teaspoon of ground turmeric, sea salt, and black pepper.
Place them on one of the baking trays and bake until they are crisp and golden.
While the chips are baking, prepare the fish batter.
In a bowl, whisk together the remaining ½ teaspoon of turmeric, salt, black pepper, 1 tablespoon of olive oil, gram flour, tapioca flour, and water.
Adjust the batter consistency by adding more water if it's too thick or more gram flour if it's too thin.
It should have a thick, golden consistency.
After about 15 minutes, dip the cod fillets into the batter, turn the chips over, and place the fish on the baking tray.
Bake for no more than 12 minutes or until the fish is golden and cooked through.
Boil the frozen peas in salted water, then drain them and set them aside.
In a small bowl, combine the coconut yogurt, dill, gherkins, and seasoning.

Ingredients