Fish, chips & curry sauce
We love katsu curry… and if we get enough of a lunch break at work, it’s our first choice. So here is our cheat’s version: katsu fried potatoes. They work great as a side but are perfect with fish, like this hot smoked halibut.
Ingredients
1 fillet of halibut
500g new potatoes, halved
Stale sourdough, enough for 4 tbsp crumbs
1 onion, finely chopped
S&B Golden Curry medium, 1 block (92g)
Salt
Pepper
Korean red pepper flakes
1 spring onion, chopped into small rounds
Rapeseed oil
Method
1. Season the fish with a salt, pepper and a sprinkling of Korean red pepper flakes.
2. Cook the fish fillet on a plank over coals
in a BBQ with a lid, enough to allow a gentle smoke without the wood catching fire. This will probably take 20-30 minutes until cooked through.
3. While the fish is cooking, parboil the potatoes in a pan until almost cooked.
4. Using a food processor blitz up the bread to form a coarse crumb and set aside.
5. After removing the fish from the BBQ, heat two cast iron pans, if you have a big enough surface area you can do this at the same time.
6. In the first, fry the onion in 1 tablespoon of rapeseed oil until softened, mix in the curry block, adding water and keep stirring until the desired consistency (around 500mls).
7. In the second pan, add 3 tablespoons of rapeseed oil and gently fry the potatoes turning occasionally until crisp and cooked through, adding more oil if required.
8. Assemble the potatoes and top with curry sauce, breadcrumbs, sliced spring onion. Add the fish and another pinch of red pepper flakes.