Archive of BBC Food Recipes

Fish, chips and curry sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Dover sole in a crisp beer batter, served with homemade chips and curry sauce.


  1. 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.

  2. Add the plain flour and curry powder and cook for a couple of minutes.

  3. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.

  4. Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.

  5. For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).

  6. 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.

  7. 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.

  8. 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.

  9. 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

  • 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

For the fish and chips

  • 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

Shopping List

Fish, chips and curry sauce

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!