Fish, Chips and Curry Sauce

Dover sole in a crisp beer batter, served with homemade chips and a savory, spiced cream curry sauce.

Comfort Food Fish Seafood Curry British Deep Fried

Estimated Nutrition

Calories

1420.2

kcal / serving

2840.4 kcal total

Carbs

112.4g

per serving

224.8 g total

Fat

82.6g

per serving

165.2 g total

Protein

55.3g

per serving

110.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Yeast

fresh

pinch

Sugar

CondimentsSauces

tsp

Cider Vinegar

Dairy

Butter

150

Double Cream

Fruits

0.5

piece

Lemon

juice only

0.5

piece

Lemon

cut into wedges for serving

GrainsCereals

tsp

Plain Flour

for sauce

200

Plain Flour

for batter

Liquids

200

Chicken Stock

300

Beer

NutsSeeds

tbsp

Curry Powder

tbsp

Coriander

fresh leaves, finely chopped

pinch

Salt

to taste

OilsFats

500

Vegetable Oil

for deep frying

Seafood

400

Dover Sole

filleted

Vegetables

piece

Onion

large, finely sliced

piece

Bird’S-Eye Chillies

finely sliced

300

Potatoes

peeled and cut into 1cm sticks

Method

Fry butter, onion, and chillies in a large pan for 10 minutes until golden.

Stir in flour and curry powder and cook for two minutes.

Add cream and chicken stock, then simmer for 5 to 10 minutes.

Season with salt and pepper, then stir in coriander and lemon juice.

Preheat a deep-fat fryer to 190°C.

Whisk yeast, sugar, beer, vinegar, flour, and salt in a bowl until bubbling.

Dip sole fillets in batter and deep fry for 4 minutes until golden.

Fry potato sticks for 4 minutes until crisp and season with salt.

Serve fish and chips with the curry sauce on the side.