Fish, Chips And Curry Sauce
Indulge in this delectable dish of crispy beer-battered Dover sole served alongside perfectly fried chipping potatoes. Complete the meal with a flavorful curry sauce that adds a touch of spice and richness. A feast for the senses awaits as you savor the golden-brown fish and chips drizzled with fragrant coriander and a zesty squeeze of lemon. Enjoy a delightful culinary experience that will leave you wanting more with every bite.
— Constant Cookbook
Ingredients
- 50g/1¾oz butter
- 1 large onion
- 2 bird’s-eye chillies
- 1 tsp plain flour
- 2 tbsp curry powder
- 150ml/5fl oz double cream
- 200ml/7fl oz chicken stock
- 4 tbsp finely chopped fresh coriander
- ½ lemon
- , for deep frying vegetable oil
- 15g/½oz fresh yeast
- pinch sugar
- 300ml/10fl oz beer
- 1 tsp cider vinegar
- 200g/7oz plain flour
- pinch salt
- 1 x 400g/14oz whole Dover sole, filleted
- 300g/10½oz chipping potatoes
- ½ lemon
Instructions
- For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.
- Add the plain flour and curry powder and cook for a couple of minutes.
- Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.
- Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.
- For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment â it is ready to use when the mixture starts to bubble.
- Dip the sole fillets into the batter and deep fry until golden-brown and cooked through â about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
- Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
- Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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