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  • Recipes
  • Crispy Fried Mushrooms and chips with Harissa Coleslaw
Crispy Fried Mushrooms and chips with Harissa Coleslaw

By M&S Food
Chef Shelina Permalloo’s veggie twist on chicken and chips is a delicious way to switch up your family Friday-night feast. Recreate the dish, as seen on M&S’s Cooking with the Stars, at home, with crispy Southern Fried…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 200g plain flour
  • 2 tsp baking powder
  • 3 tbsp M&S Southern Fried Seasoning
  • 2 tbsp M&S all-purpose seasoning
  • 120ml tamarind paste
  • 200ml M&S House Smoky Tomato Sauce
  • 100g light brown soft sugar
  • 4 garlic cloves, grated
  • 2 tsp smoked paprika
  • 2 tsp dried chilli flakes
  • 100ml cider vinegar
  • 600g M&S frozen French Fries
  • 200ml buttermilk
  • 600g mixed exotic mushrooms
  • 1 tbsp rose harissa paste
  • 300g tub M&S deli style coleslaw

Method

9 steps

  1. Step 1

    First, make the spice mix. Tip the flour, baking powder, Southern Fried Seasoning and all-purpose seasoning into a large bowl with a pinch of salt and mix well. Set aside.

  2. Step 2

    Next, make the tamarind dip for the fries. Pour the tamarind paste, House Smoky Tomato Sauce, sugar, garlic, paprika, chilli flakes and vinegar into a pan. Set over a medium-high heat and bring to the boil, reduce the heat to medium and cook for 10-15 mins until thickened and slightly darker in colour. Season to taste.

  3. Step 3

    Meanwhile, cook the fries to packet instructions.

  4. Step 4

    Fill a large pan 1/3 full with vegetable oil and carefully heat to 180°C.

  5. Step 5

    Add half the spice mix to a large, shallow bowl then pour over the buttermilk and whisk to a smooth batter.

  6. Step 6

    Dip the mushrooms into the wet batter and leave for a few secs to soak. Remove and shake off any excess then drop into the dry spice mix and toss to coat. Do this in batches, setting on a lined baking tray until ready to fry.

  7. Step 7

    Fry the mushrooms in batches for 5-6 mins until golden brown. Remove with a slotted spoon and transfer to kitchen paper, then sprinkle with sea salt.

  8. Step 8

    Mix the harissa with the coleslaw then transfer to a serving bowl.

  9. Step 9

    To serve, the crispy mushrooms piled high with fries, tamarind sauce and coleslaw on the side.