Lingham's Chilli Sauce has put its own personal twist on the British classic dish with a recipe that is easy and enjoyable to make at home. Now readily available at Asda, the iconic Malaysian brand's exquisite flavour comes from a secret recipe which has remained untouched since 1908. The red chilli, vinegar and salt lend themselves perfectly to the crispy fried fish and crunchy chips, and the Lingham's dip makes a mouth-watering alternative to ketchup.

To serve 4 you will need:

4 cod fillets, seasoned with salt and pepper

330ml soda water

4 large potatoes, cut into batons

200g self-raising flour

Coarse sea salt for sprinkling

To make the Lingham's dip: 4 tablespoons Lingham's Chilli Sauce mixed with 6 tablespoons Mayonnaise

Method: 1. Season fish fillets with sea salt and pepper. 2. Heat oil in a wok for deep frying. 3. Fry potatoes in oil until golden brown, remove and drain off excess oil, sprinkle with sea salt to taste.4. To make the fish batter, leave some flour for dusting the fish and mix the rest with soda water. 5. Dust fish with the flour, dip in batter and deep fry until golden brown and crispy. Drain off immediately. 6. Serve with Lingham's dip.

Lingham's Chilli Sauce, now available from Asda, priced at £1.69. Download imagery HERE 

ENDS

For further information, please contact Joanne Hunt at jo@whynotthinkpeople.com, or telephone 07814 267 444

Notes to Editors

Lingham's Chilli Sauce

Lingham's Chilli Sauce was first manufactured in 1908. This exotic, unique, versatile, sweet and spicy sauce is now a common household name in Malaysia. Lingham's Chilli Sauce contains no preservatives, colouring matter, no MSG, artificial flavours or added starch. In addition to the original recipe, the other varieties now included in the Lingham's range include Extra Hot, Garlic, Ginger, Ginger Garlic, Thai and Sri Racha.

Malaysia Kitchen

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