Ingredients

• 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
• 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

Directions

• 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.
• 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. Stir through the coriander and finish with the lemon juice.
• 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.
• 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.
• 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.
• 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.