Haddock and chips with curry sauce
Sometimes all you want after a hectic week is a deep-fried British classic - fish, chips and chip-shop curry sauce.
Ingredients
- Garlic3 კბილი
- Vegetable stock250 ml
- Lager (beer)150 ml
- sparkling water50 ml
- Vegetable Oil (for frying)500 ml
- Lemon1 ცალი
Instructions
10 steps- 1
To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper.
- 2
Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper.
- 3
Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down.
- 4
Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight.
- 5
To make the chip-shop curry sauce, heat the butter in a frying pan over a medium heat and fry the onion, garlic, celery, apple and carrot together until soft.
- 6
Add the curry powder and cook for a further minute before adding the stock. Simmer for 10 minutes and then blend to a smooth sauce in a food processor or blender. Keep warm.
- 7
To make the haddock, mix the flour, baking powder, salt and lager together in a large bowl. Pour in enough sparkling water to make a loose batter.
- 8
Preheat the oil to 170C in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fish in the batter and deep-fry until crisp. Transfer to kitchen paper to drain.
- 9
To cook the chips, preheat the oil to 180C in the deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the potatoes into 3-4cm/1¼-1½in squares and deep-fry until very crisp. Transfer to kitchen paper to drain, then season with salt and malt vinegar.
- 10
Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves.
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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