Dover sole in a crisp beer batter, served with homemade chips and curry sauce.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Atlantis star Jack Donnelly faces his food heaven or food hell.