Skip to content
Menu
Fish and Chips with Curry Sauce
Hoofdgerecht

Fish and Chips with Curry Sauce

1 u 15 minVoor 2Nutri-Score D€€
van @geoff.garlic2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • russet potatoes (peeled and cut into chips)Groente en fruit2 stukken
  • cod fillet (cut into portions and salted)Vis1 stuk
  • frying oil (for deep frying)Voorraadkast1 liter
  • cornstarch (for the dredge)Voorraadkast50 g
  • flour (for the dredge)Voorraadkast15 g
  • flour (for the batter)Voorraadkast100 g
  • baking powderVoorraadkast2 g
  • salt (for the batter and the potato water)Kruiden en specerijen5 g
  • mustard powderKruiden en specerijen1 g
  • paprikaKruiden en specerijen1 g
  • beer (cold)Dranken200 ml
  • curry powderKruiden en specerijen5 g
  • turmericKruiden en specerijen2 g
  • Chinese five spiceKruiden en specerijen5 g
  • chilli powderKruiden en specerijen2 g
  • cuminKruiden en specerijen1 g
  • sugarVoorraadkast5 g
  • stockVoorraadkast400 ml
  • butterZuivel50 g
  • lemon juiceGroente en fruit5 ml
  • vinegar (optional)Voorraadkast5 ml
  • garlic (cloves, minced)Groente en fruit2 stukken
  • cornstarch (mixed with water into a slurry)Voorraadkast40 g

per portie

Voedingswaarden

1.295kcal

Koolhydraten
150 g
Eiwitten
28 g
Vetten
65 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Steelpan
  • Koekenpan
  • Frituurpan
  • Mengkom
  • Garde
  • Afkoelrooster
  • Schuimspaan

stap voor stap

Bereiding

  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.
    Stap 1

  2. Dry and cool the chips

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

  8. Fry the fish

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