Julie Lin served up a tasty Malaysian-style fried fish sandwich with salt and chilli fries on Saturday Kitchen.

The ingredients for the salt and chilli fries are: 4 large russet potatoes, peeled and sliced with a crinkle cutter, 2–3 spring onions, thinly sliced, 1–2 red chilies, thinly sliced and vegetable oil (for frying).

For the fish: 4 thick cod fillets, 3 free-range eggs, beaten, 200g plain flour, 100g desiccated coconut, 100g sweet potato starch (or cornflour), 3 tsp turmeric, oil, for frying and salt, to taste.

For the salt and chilli fries seasoning: 3 tbsp salt, 1 ½ tbsp caster sugar, 1 ½ tbsp MSG (monosodium glutamate), 1 ½ tbsp Chinese 5 spice powder, 1 ½ tbsp garlic powder, 1 ½ tsp onion salt, 1 ½ Ancho chilli flakes and 1 ½ tsp red chilli flakes.

To serve: 4 milk buns, halved, 7 tbsp sambal paste, 3 tbsp mayonnaise, 12 slices cucumber, 3 tbsp crispy fried shallots and 3 tbsp roasted peanuts.

See recipes by Julie in her book titled: Sama Sama: Comfort food from my Malaysian-Scottish kitchen available from Amazon now.