Sure you’ve heard of moringa (a.k.a. malunggay)’s numerous health benefits—from being a great source of Vitamin C, Vitamin A, calcium, and potassium, to even providing a decent amount of protein (#gainz). But it’s also a delicious herb in its own right, with a one-of-a-kind, grassy and slightly bitter but nutty flavor that shines in both sweet and savory applications. In the case of the latter, it performs similar to herbs, adding a unique depth without necessarily taking away from the taste of the other components. With its fibrousness however, fresh malunggay isn’t always easy to incorporate into recipes. Enter Herbilogy’s Moringa Extract Powder: pure moringa with no added sugar, dyes, MSG, or preservatives, ground to a fine powder you can easily mix and dissolve into other mediums.
This recipe takes advantage of its earthiness by pairing it with white fish, battered and fried, fish n’ chips-style. Herbilogy’s Moringa powder flavors the batter here, giving it a grassy tinge and yellow-green hue that makes it unlike any other chip shop’s take. You can use any skinless white fish fillet (we recommend cod for its clean taste and firm but succulent texture), and pair it with your sauce of choice (or even a squeeze of lemon), but don’t skip the sweet potato fries—sweet, crispy spuds that pair perfectly with the savory fish.
Moringa Fish and Chips
Serves: 2-4 people
Active time: 45 mins
Total time: 45 mins
1 cup soda water
1 cup flour + 1 cup flour
1 tsp. baking powder
2 tbsp. Herbilogy Moringa Powder
Salt, to taste
2 large cod fillets, about 1 ½ - 2 pounds total
Oil, for frying
Sweet Potato Chips
2 medium sweet potatoes
1 tbsp. cornstarch
2 tbsp. olive oil
Salt, to taste
Oil, for frying
Preheat oven to 425F.
Line two baking sheets with parchment paper.
Cut sweet potatoes into fries, about ¼ inch thick.
Sprinkle the cut fries with cornstarch, and toss evenly to coat.
Toss the cornstarch-coated fries in the olive oil evenly, then spread out onto the prepared baking sheets.
Make sure the fries are in a single layer and do not touch, to ensure that they get crispy.
Place fries in the oven and bake for 30-35 minutes, flipping the fries halfway.
Remove fries from oven and season with salt.
Let cool slightly before serving.
While the fries are in the oven, make the batter for the fish and chips.
Preheat oil in a large pot to about 350F.
In a large bowl, whisk together soda water, 1 cup flour, baking powder, Herbilogy Moringa Powder, and salt.
Place 1 cup of flour in a separate bowl or plate.
Dredge each piece of fish in flour then dip into batter.
Carefully lower the fish into the hot oil and fry until crisp, puffed, and browned, about 5-8 minutes per piece.
Remove from oil and drain on paper towels.
Serve fish and chips together, with any desired sauce.
Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.