Beer-battered fish and chips, with homemade chip shop curry sauce recipe
If you can’t get to the chippy on National Fish and Chip Day, bring the chippy to you
Turns out June 5 is quite a day. Not only is it National Ketchup Day in the US, National Sausage Roll Day in the UK, it’s also National Fish and Chip Day. This glorious British dish has an incredibly interesting and long history which you can read all about, and while you’re at it, check out why James Lewis thinks it doesn’t get much better than the humble fish and chips.
Lockdown has meant my local chippy wasn’t open, and I had a serious craving. So there was only one thing to do: make my own. And of course, it had to be beer battered, so I got creative with some of my Lucky Saint non-alcoholic lager (just FYI, as a treat, FoodTribers can save 20% on a case using the code 'FOODTRIBE20').
A certain James May was pondering the delights of chip shop curry sauce recently, and wondering what on earth could be in it. Well, after a bit of refining, I think I've got it...
To the horror of many, and as a self-styled condiment queen, I really go for it when it comes to my fish and chips order. Salt and vinegar on everything, mushy peas (with more vinegar) and curry sauce. Plus, an unholy amount of ketchup. Never shall the ketchup and curry mix, but they both have to be there on the plate, like weird relatives who hate each other, but are both lovely in their own right.
Life is full of mysteries, and this is one of them