Dover sole in a crisp beer batter, served with homemade chips and curry sauce.
- For the curry sauce
- 1 large
onion, finely sliced
- 2 bird’s-eye
chillies, finely sliced
- 1 tsp
- 2 tbsp
- 150ml/5fl oz
- 200ml/7fl oz
- 4 tbsp finely chopped
fresh coriander leaves
lemon, juice only
- For the fish and chips
vegetable oil, for deep frying
- 15g/½oz fresh
- 300ml/10fl oz
- 1 tsp cider
- 1 x 400g/14oz whole Dover sole, filleted
- 300g/10½oz chipping
potatoes, peeled and cut unto 1cm/½in sticks
lemon, cut into wedges, for serving
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.
Add the plain flour and curry powder and cook for a couple of minutes.
Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.
Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.
For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
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.
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.
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.
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.