Japan x Britain
Panko fish with katsu curry and chips
The chip shop curry sauce finally met its Japanese cousin.
65 minTime
48 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original870kcalsame
48 gproteinsame
13 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Boil the chips in salted water for 6 minutes. Drain, shake, toss with 2 tbsp oil and roast in the oven at 220°C for 35 to 40 minutes, turning once.
- 2For the sauce, cook the onion and carrot in half the butter on medium heat for 8 minutes. Add the garlic and ginger for 1 minute, then the curry powder and 2 tbsp maida for 1 minute.
- 3Whisk in the stock, apple, soy and honey. Simmer on low heat for 15 minutes, then blend smooth.
- 4Coat each fillet in the rest of the maida, then egg, then panko, pressing well.
- 5Shallow fry in 1 cm of the remaining oil on medium high heat for 3 minutes a side.
- 6Simmer the peas 5 minutes, drain and roughly mash with the rest of the butter, mint and a pinch of salt.
- 7Serve the fish on the chips with mushy peas, curry sauce and lemon.
Serve it like this
Stack the chips like a little log pile, lean the fish across them and pour curry sauce into a small jug. Mushy peas in a quenelle beside, lemon wedge on top.
