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

1 h 15 minServes 2Nutri-Score D€€
from @geoff.garlic2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • russet potatoes (peeled and cut into chips)Produce2 pieces
  • cod fillet (cut into portions and salted)Fish1 piece
  • frying oil (for deep frying)Pantry1 litre
  • cornstarch (for the dredge)Pantry50 g
  • flour (for the dredge)Pantry15 g
  • flour (for the batter)Pantry100 g
  • baking powderPantry2 g
  • salt (for the batter and the potato water)Spices5 g
  • mustard powderSpices1 g
  • paprikaSpices1 g
  • beer (cold)Beverages200 ml
  • curry powderSpices5 g
  • turmericSpices2 g
  • Chinese five spiceSpices5 g
  • chilli powderSpices2 g
  • cuminSpices1 g
  • sugarPantry5 g
  • stockPantry400 ml
  • butterDairy50 g
  • lemon juiceProduce5 ml
  • vinegar (optional)Pantry5 ml
  • garlic (cloves, minced)Produce2 pieces
  • cornstarch (mixed with water into a slurry)Pantry40 g

per serving

Nutrition

1,295kcal

Carbs
150 g
Proteins
28 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Frying pan
  • Deep fryer
  • Mixing bowl
  • Whisk
  • Cooling rack
  • Slotted spoon

step by step

Method

  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.
    Step 1

  2. Dry and cool the chips

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

  8. Fry the fish

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