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Fish and Chips with Curry Sauce
Plat

Fish and Chips with Curry Sauce

1 h 15Pour 2Nutri-Score D€€
par @geoff.garlic2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • russet potatoes (peeled and cut into chips)Fruits et légumes2 morceaux
  • cod fillet (cut into portions and salted)Poissons1 morceau
  • frying oil (for deep frying)Épicerie1 litre
  • cornstarch (for the dredge)Épicerie50 g
  • flour (for the dredge)Épicerie15 g
  • flour (for the batter)Épicerie100 g
  • baking powderÉpicerie2 g
  • salt (for the batter and the potato water)Épices5 g
  • mustard powderÉpices1 g
  • paprikaÉpices1 g
  • beer (cold)Boissons200 ml
  • curry powderÉpices5 g
  • turmericÉpices2 g
  • Chinese five spiceÉpices5 g
  • chilli powderÉpices2 g
  • cuminÉpices1 g
  • sugarÉpicerie5 g
  • stockÉpicerie400 ml
  • butterProduits laitiers50 g
  • lemon juiceFruits et légumes5 ml
  • vinegar (optional)Épicerie5 ml
  • garlic (cloves, minced)Fruits et légumes2 morceaux
  • cornstarch (mixed with water into a slurry)Épicerie40 g

par portion

Nutrition

1 295kcal

Glucides
150 g
Protéines
28 g
Lipides
65 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Casserole
  • Poêle
  • Friteuse
  • Saladier
  • Fouet
  • Grille de refroidissement
  • Écumoire

pas à pas

Préparation

  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.
    Étape 1

  2. Dry and cool the chips

    • Drain the chips and dry them on a wire rack.
    • Let them cool completely before frying.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7

  8. Fry the fish

    • Heat the oil to 175 °C.
    • Dip the dredged fish in the batter and fry until golden.
    Étape 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.
    Étape 9
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