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Curry sauce / Dover sole / fish and chips and curry sauce


Ingredients for the curry sauce-

50g butter

1 large onion, peeled and finely sliced

2 birds eye chillies, finely sliced

150ml double cream

200ml chicken stock

4tbsp coriander leaves, finely chopped


Ingredients for the fish-

1 x 400g whole dover sole

15g fresh yeast

Pinch sugar

200ml beer

1tsp cider vinegar

200g plain flour

Pinch salt


Ingredients for the chips-

Vegetable oil for frying

300g chipping potato, peeled and cut unto 1cm sticks

Curry sauce / Dover sole / fish and chips and curry sauce
Difficulty: easy
Serves: 2



Method for the curry sauce-

  • Heat a large sauté pan until hot, add the butter and the onion and chillies and cook for 10 minutes until golden-brown and softened.
  • 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 then stir through the coriander.


Method for the fish and chips-

  • Preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
  • 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 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.


To serve-

  • Serve the fish and chips on a plate and the curry sauce in a jug. Pour the sauce over the fish and chips just before serving.