Prepare and parboil the chips

• Peel and cut the potatoes into chips.
• Bring a large pot of water to a boil and salt it heavily.
• Boil the chips until tender but not breaking apart.

Dry and cool the chips

• Drain the chips and dry them on a wire rack.
• Let them cool completely before frying.

Toast the curry spices

• Add the curry powder, turmeric, five spice, chilli powder, cumin and sugar to a pan.
• Mix and toast the spices.

Build the curry sauce

• Pour in the stock and mix on low heat.
• Add the butter, lemon juice, vinegar and garlic.
• Bring to a gentle simmer.

Thicken the sauce

• Make a slurry with the cornstarch and water.
• Add the slurry to the pan and keep mixing as it heats until thickened.

Prepare the fish

• Cut the cod fillet into portions and season with salt.
• Mix the cornstarch and flour for the dredge and coat the fish.

Make the beer batter

• Whisk the flour, baking powder, salt, mustard powder and paprika.
• Pour in the cold beer and whisk to a smooth batter.

Fry the fish

• Heat the oil to 175 °C.
• Dip the dredged fish in the batter and fry until golden.

Fry the chips

• Fry the cooled chips in the hot oil until crispy.
• Drain and salt, then serve with the fish and curry sauce.