Haddock and Chips with Curry Sauce

Sometimes nothing beats a classic British comfort dish—crispy battered fish and chips with a side of rich chip-shop curry sauce. This recipe brings the traditional deep-fried flavours straight to your kitchen, with crispy chips, perfectly battered haddock, and a creamy curry sauce that’s irresistible. Perfect for a hearty meal after a long week!

Nutri-Score

This recipe has a Nutri-Score of C. While the dish is rich in protein from the haddock and offers some vitamins and minerals from the vegetables in the curry sauce, it’s on the higher end for fats due to the use of duck fat and deep-frying. Enjoy this dish in moderation if you’re mindful of calorie intake. For more information on Nutri-Score, click here.

Equipment

• Deep fat fryer … find it here
• Frying pan … view on Amazon
• Loaf tin … check availability
• Slotted spoon … buy now
• Food processor or blender … shop here

Ingredients

For the chips

• Potatoes 6–8, peeled and thinly sliced
• Duck fat 6 tbsp
• Fresh thyme leaves 1 tbsp, chopped
• Garlic cloves 3, crushed
• Vegetable oil for deep-frying
• Salt and freshly ground black pepper to taste
• Malt vinegar to serve

For the chip-shop curry sauce

• Butter 25g/1oz
• Onion 1, finely chopped
• Garlic cloves 2, finely chopped
• Celery stick 1, finely chopped
• Green apple 1, peeled and finely chopped
• Carrot 1, peeled and finely chopped
• Medium curry powder 2 tbsp
• Vegetable stock 350ml/12fl oz

For the haddock

• Plain flour 150g/5½oz
• Baking powder ½ tsp
• Salt pinch
• Lager 100ml/3½fl oz
• Sparkling water 100–150ml/3½–5fl oz
• Haddock fillets 2 small
• Lemon wedges to serve
• Flatleaf parsley leaves, deep fried, to serve

Method

1. Make the chips: Preheat the oven to 170°C/150°C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. Toss the potatoes in duck fat, thyme, garlic, salt, and pepper in a large bowl. Layer the potatoes in the tin and press down with another baking tin on top to weigh them down. Bake for 1 hour until cooked through, then cool and set overnight.
2. Make the curry sauce: In a frying pan, melt the butter over medium heat. Fry the onion, garlic, celery, apple, and carrot until soft. Stir in the curry powder and cook for another minute. Add the vegetable stock and simmer for 10 minutes. Blend the sauce until smooth in a food processor or blender and keep warm.
3. Make the haddock: Mix the flour, baking powder, salt, and lager in a large bowl. Add enough sparkling water to create a loose batter. Preheat the oil in a deep fryer to 170°C (CAUTION: hot oil can be dangerous). Dip the haddock fillets in the batter and deep-fry until crisp. Drain on kitchen paper.
4. Cook the chips: Preheat the oil to 180°C in the deep fryer (CAUTION: hot oil). Cut the potato into 3–4cm squares and deep-fry until crispy. Drain on kitchen paper and season with salt and malt vinegar.
5. Serve: Plate the fish with chips, curry sauce, lemon wedges, and crispy flatleaf parsley leaves.

Suggested Wine Pairing

Majestic:

Chablis 2021
A crisp, mineral white wine with a touch of citrus that pairs perfectly with the delicate haddock and complements the richness of the curry sauce.

Tesco:

Tesco Finest Sauvignon Blanc 2022
With its fresh acidity and tropical fruit notes, this wine balances the crispness of the fish and the warmth of the curry sauce.

Sainsbury’s:

Sainsbury’s Taste the Difference Albariño 2022
A light, zesty white wine with bright citrus flavors that will enhance the flavors of the crispy fish and curry sauce.

What can you serve with this

1. Pickled onions: Add some tangy, crunchy pickled onions to brighten up the dish.
2. Garden peas: A simple side of peas is a classic pairing with fish and chips.
3. Coleslaw: A creamy coleslaw can provide a nice contrast to the crispy chips and rich curry sauce.

Nutri-Score Health Check

With a Nutri-Score of C, this dish is a tasty treat with plenty of protein from the haddock, but it’s higher in fats due to the duck fat and deep-frying. Enjoy this comforting meal on occasion, and consider serving with lighter sides like garden peas to balance the richness.

Recipe FAQ

• Can I make the curry sauce in advance? Yes, the curry sauce can be made ahead and stored in the fridge for up to 2 days. Reheat it before serving.
• Can I use a different fish? Yes, any firm white fish like cod or pollock works well as a substitute for haddock.
• Can I bake the chips instead of frying them? You can bake the chips for a lighter option, but they won’t be as crispy as deep-fried ones.
• How do I store leftovers? Store any leftover curry sauce in the fridge for up to 2 days. Reheat and serve with fresh fish and chips if desired.
• Can I freeze this recipe? The curry sauce can be frozen for up to 3 months, but the fish and chips are best served fresh.