Fish, chips and curry sauce recipe
 Dover sole in a crisp beer batter, served with homemade chips and curry sauce. 50g/1¾oz butter1 large onion, finely sliced2 bird’s-eye chillies, finely sliced1 tsp plain flour2 tbsp curry powder150ml/5fl oz double cream200ml/7fl oz chicken stock4 tbsp finely chopped fresh coriander leaves½ lemon, juice only 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 frying15g/½oz fresh yeastpinch sugar300ml/10fl oz beer 1 tsp cider vinegar200g/7oz plain flourpinch salt1 x 400g/14oz whole Dover sole, filleted300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks½ lemon, cut into wedges, for serving 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 Method 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. 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. 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 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. 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. 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). 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. 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. 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. 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. 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.