Haddock and chips with curry sauce recipe
 Sometimes all you want after a hectic week is a deep-fried British classic – fish, chips and chip-shop curry sauce. 6–8 potatoes, peeled and thinly sliced6 tbsp duck fat 1 tbsp chopped fresh thyme leaves3 garlic cloves, crushedvegetable oil, for deep-fryingsalt and freshly ground black peppermalt vinegar, to serve 6–8 potatoes, peeled and thinly sliced 6 tbsp duck fat 1 tbsp chopped fresh thyme leaves 3 garlic cloves, crushed vegetable oil, for deep-frying salt and freshly ground black pepper malt vinegar, to serve 25g/1oz butter 1 onion, finely chopped2 garlic cloves, finely chopped1 celery stick, finely chopped1 green apple, peeled and finely chopped1 carrot, peeled and finely chopped2 tbsp medium curry powder 350ml/12fl oz vegetable stock 25g/1oz butter 1 onion, finely chopped 2 garlic cloves, finely chopped 1 celery stick, finely chopped 1 green apple, peeled and finely chopped 1 carrot, peeled and finely chopped 2 tbsp medium curry powder 350ml/12fl oz vegetable stock 150g/5½oz plain flour ½ tsp baking powder pinch salt100ml/3½fl oz lager 100–150ml/3½–5fl oz sparkling water vegetable oil, for deep-frying2 small haddock filletslemon wedges, to serveflatleaf parsley leaves, deep fried, to serve 150g/5½oz plain flour ½ tsp baking powder pinch salt 100ml/3½fl oz lager 100–150ml/3½–5fl oz sparkling water vegetable oil, for deep-frying 2 small haddock fillets lemon wedges, to serve flatleaf parsley leaves, deep fried, to serve Method To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper.Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down.Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. 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.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. 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.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. 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. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves. To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. To make the chips, preheat the oven to 170C/150C Fan/Gas 3. Line a 450g/1lb loaf tin with baking paper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper. Toss the potatoes in the duck fat, thyme and garlic in a large bowl. Season with salt and pepper. Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down. Layer the potatoes into the tin. Press down and add another baking tin on top to weigh the potatoes down. Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. Cook for 1 hour until the potatoes are cooked through. Leave to cool and set overnight. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves. Serve the fish with the chips, curry sauce, lemon wedges and parsley leaves.