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Fish and Chips with Curry Sauce
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Fish and Chips with Curry Sauce

1 h 15 minPara 2Nutri-Score D€€
de @geoff.garlic2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • russet potatoes (peeled and cut into chips)Frutas y verduras2 piezas
  • cod fillet (cut into portions and salted)Pescado1 pieza
  • frying oil (for deep frying)Despensa1 litro
  • cornstarch (for the dredge)Despensa50 g
  • flour (for the dredge)Despensa15 g
  • flour (for the batter)Despensa100 g
  • baking powderDespensa2 g
  • salt (for the batter and the potato water)Especias5 g
  • mustard powderEspecias1 g
  • paprikaEspecias1 g
  • beer (cold)Bebidas200 ml
  • curry powderEspecias5 g
  • turmericEspecias2 g
  • Chinese five spiceEspecias5 g
  • chilli powderEspecias2 g
  • cuminEspecias1 g
  • sugarDespensa5 g
  • stockDespensa400 ml
  • butterLácteos50 g
  • lemon juiceFrutas y verduras5 ml
  • vinegar (optional)Despensa5 ml
  • garlic (cloves, minced)Frutas y verduras2 piezas
  • cornstarch (mixed with water into a slurry)Despensa40 g

por ración

Nutrición

1295kcal

Carbohidratos
150 g
Proteínas
28 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Cazo
  • Sartén
  • Freidora
  • Bol
  • Varillas
  • Rejilla de enfriamiento
  • Espumadera

paso a paso

Preparación

  1. 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.
    Paso 1

  2. Dry and cool the chips

    • Drain the chips and dry them on a wire rack.
    • Let them cool completely before frying.
    Paso 2

  3. Toast the curry spices

    • Add the curry powder, turmeric, five spice, chilli powder, cumin and sugar to a pan.
    • Mix and toast the spices.
    Paso 3

  4. 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.
    Paso 4

  5. 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.
    Paso 5

  6. 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.
    Paso 6

  7. 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.
    Paso 7

  8. Fry the fish

    • Heat the oil to 175 °C.
    • Dip the dredged fish in the batter and fry until golden.
    Paso 8

  9. Fry the chips

    • Fry the cooled chips in the hot oil until crispy.
    • Drain and salt, then serve with the fish and curry sauce.
    Paso 9
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