Fish, chips and curry sauce

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


For the curry sauce
  • 50g/1¾oz butter
  • 1 large onion, finely sliced
  • 2 bird’s-eye chillies, finely sliced
  • 1 tsp plain flour
  • 2 tbsp curry powder
  • 150ml/5fl oz double cream
  • 200ml/7fl oz chicken stock
  • 4 tbsp finely chopped fresh coriander leaves
  • ½ lemon, juice only
For the fish and chips
  • vegetable oil, for deep frying
  • 15g/½oz fresh yeast
  • pinch sugar
  • 300ml/10fl oz beer
  • 1 tsp cider vinegar
  • 200g/7oz plain flour
  • pinch salt
  • 1 x 400g/14oz whole Dover sole, filleted
  • 300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks
  • ½ lemon, cut into wedges, for serving

Preparation method

  1. For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.

  2. Add the plain flour and curry powder and cook for a couple of minutes.

  3. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.

  4. Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.

  5. For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).

  6. Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble.

  7. Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.

  8. Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.

  9. Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving.

Required techniques

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 2

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