fish and chips with curry sauce

Ohhh — Fish and Chips with Curry Sauce 🍟🐟🍛 — the ultimate British comfort food with a fun twist! Crispy battered fish, golden chips, and that rich, slightly sweet British-style curry sauce (like you’d get from a proper chip shop in the UK).Here’s how to make the real deal — crispy, flavorful, and easy enough for a home kitchen 👇

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🇬🇧 Fish and Chips with Curry Sauce

🐟 Ingredients

🐟 For the Fish:

• 1 ½ lbs (700 g) white fish fillets (cod, haddock, or pollock)

• Salt and pepper

• 1 cup (125 g) all-purpose flour, divided

• 1 cup (240 ml) cold beer or sparkling water (for the batter)

• 1 tsp baking powder

• Oil for frying (vegetable or canola)

🍟 For the Chips:

• 3–4 russet potatoes, peeled and cut into thick fries

• Salt to taste

• Oil for frying

🍛 For the Curry Sauce:

• 1 tbsp butter or oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 tbsp mild curry powder (or to taste)

• 1 tbsp flour

• 1 ½ cups (360 ml) chicken or vegetable stock

• 1 tbsp mango chutney or 1 tsp sugar (for sweetness)

• 1 tsp soy sauce

• Salt to taste

• Optional: a splash of cream or coconut milk for richness

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👩‍🍳 Instructions

🥔 1. Prepare the chips

1. Cut potatoes into thick fries. Soak in cold water for at least 30 minutes to remove starch.

2. Drain and pat dry.

3. Heat oil in a deep fryer or deep pan to 325°F (165°C).

4. Fry potatoes in batches for 3–4 minutes, until tender but pale. Remove and drain.

5. Increase oil temperature to 375°F (190°C). Fry again for 2–3 minutes until golden and crispy. Sprinkle with salt.

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🐟 2. Make the batter

1. In a bowl, whisk together ¾ cup flour, baking powder, a pinch of salt, and cold beer (or sparkling water).

2. Whisk until smooth — it should be thick enough to coat the fish but still flow easily.

3. Dredge fish fillets lightly in remaining flour, then dip into the batter, coating completely.

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🍳 3. Fry the fish

1. Heat oil to 350°F (175°C).

2. Fry fish 4–6 minutes per side, depending on thickness, until golden and crisp.

3. Drain on a wire rack or paper towels.

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🍛 4. Make the curry sauce

1. In a small saucepan, melt butter and sauté onion until soft (about 5 minutes).

2. Add garlic and curry powder; cook 30 seconds.

3. Stir in flour to make a roux.

4. Gradually whisk in stock until smooth.

5. Add mango chutney (or sugar), soy sauce, and a pinch of salt.

6. Simmer 5–10 minutes, until thickened.

7. Optional: blend for a smooth texture or stir in a splash of cream for silkiness.

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🍽️ 5. Serve

• Plate crispy fish and chips.

• Pour curry sauce over the fish or serve it on the side for dipping.

• Garnish with lemon wedges and fresh parsley.

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💡 Tips for the Best Fish & Chips

• Cold batter, hot oil = crisp perfection. Keep the batter in the fridge until frying.

• Double-fry the chips for that authentic pub-style crunch.

• Mild curry powder gives that nostalgic “chip shop” flavor — not Indian curry heat.

• Serve with: mushy peas, tartar sauce, or pickled onions if you want to go full British!

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Would you like me to give you a baked or air fryer version (lighter but still crispy)?