The culinary evolution of Japanese influence in British gastropubs and eateries introduces a reimagination of the classic fish and chips. In this take, the mild, sweet curry profile offers up a hint of umami, akin to Japanese katsu curry sauce, paired with a Frank’s Red Hot® beer battered fish and wedges (because, tradition) spiced with OLD BAY®.
This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavour Forecast.
Ingredients
Curry Sauce | Serves 4
- 2 tbsps (30 milliliters) butter
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and chopped
- 1 tbsp (15 milliliters) Gourmet Garden™ Garlic Stir-In Paste
- 2 tbsps (30 milliliters) Gourmet Garden ™ Ginger Stir-In Paste
- 1/2 medium green apple, peeled and chopped
- 1 tbsp (15 milliliters) Club House ® Curry Powder
- 1/4 tsp (1 milliliter) Club House ® Turmeric, Ground
- 2 cups (500 milliliters) chicken stock
- 1 piece star anise
- 1 tbsp (15 milliliters) cornstarch
- 1 tbsp (15 milliliters) water
- 1 tbsp (15 milliliters) fresh lemon juice
- 1 tbsp (15 milliliters) Franks ® Original Cayenne Pepper Sauce
Chips | Serves 4
- 1/2 package (325 grams) frozen French fries
- 1 tbsp (15 milliliters) OLD BAY® Seasoning
Mashed Peas | Serves 4
- 1/3 cup (75 milliliters) chicken stock
- 2 cups (500 milliliters) frozen petite peas, divided
- 1 tbsp (15 milliliters) butter
- 1/2 tsp (2 milliliters) Club House Sea Salt Grinder
Beer Battered Cod | Serves 4
- 2/3 cup (150 milliliters) Franks ® Original Cayenne Pepper Sauce
- 3/4 cup (175 milliliters) all-purpose flour, plus more for dusting
- 1 tbsp (15 milliliters) baking powder
- 1/2 cup (125 milliliters) beer, chilled
- 1 1/3 pounds (585 grams) cod fillets, cut into wide strips
- Oil, for frying
Procedure
Procedure- For the Curry Sauce, melt butter in medium saucepan. Add onion and carrot; cook and stir 5 minutes or until tender crisp. Stir in garlic, ginger, apple, curry powder and turmeric; cook 2 to 3 minutes longer until fragrant and vegetables are softened.
- Add stock and star anise to saucepan. Simmer 5 minutes. Remove from heat and allow to cool slightly. Remove star anise. Transfer to blender container; cover. Process until smooth.
- Whisk cornstarch and water in small bowl until smooth. Add to curry mixture, pulsing in blender to mix well. Return curry mixture to saucepan and bring to gentle simmer, stirring frequently. Cook just until desired consistency is reached. Immediately stir in lemon juice and RedHot Sauce. Keep warm.
- For the Chips, prepare fries as directed on package. Toss with Seasoning. Keep warm until ready to serve.
- Meanwhile, for the Pea Purée, bring stock to simmer in medium saucepan. Add 1/2 of the frozen peas; cook 2 minutes until heated through. Carefully transfer to clean blender container. Cover and blend until smooth. Add butter and salt; blend 30 seconds longer. Return to saucepan along with remaining whole peas. Stir to mix well and mash whole peas gently. Keep warm.
- For the Fish, heat oil in large Dutch oven to 350 to 375°F (180 to 190°C). (Oil should be about 3 to 4 inches (7.5 to 10 cm) deep; do not fill more than 2/3 of the way to the top of pot.) Mix RedHot Sauce, flour, baking powder and beer in a large bowl. Dust cod strips with flour to coat. Dip in beer batter allowing excess to drain off briefly. Immediately place in hot oil.
- Fry until fish is cooked through and batter is golden brown and crispy. Place on wire rack set over a paper towel-lined sheet pan to drain.
Service- To plate, spoon mashed peas onto each serving plate. Top with crispy fish and drizzle with curry sauce. Serve with hot fries (chips) and extra sauce on the side for dipping.
- Recipe type: Flavour Forecast
