Dover sole in a crisp beer batter, served with homemade chips and curry sauce.
Ingredients
- 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
- 50g/1¾oz
- 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
-
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.
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Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.
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Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.
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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.
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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.
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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.
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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.