Chip Shop Fish & Chip Burger With Curry Sauce
Give this seaside staple an American twist. You'll sandwich crispy battered basa between layers of spicy curry sauce and skin-on chips in a buttery brioche bun. Serve with an easy salad and tuck in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp
Combine your cornflour with 30g [45g] [60g] flour in a large bowl with your soy sauce, half your curry powder (you'll use the rest later!) and 50ml [75ml] [100ml] very cold water and give everything a good mix up – this is your batter
Pat your basa fillet[s] dry with kitchen paper and cut the fillet[s] in half
Sprinkle both sides of the basa with flour until fully coated
Dip the floured basa into the batter and turn it several times until fully coated – this is your coated basa
Peel and finely dice your brown onion[s]
Heat a medium-sized pot with a knob of butter over a medium-high heat
Once hot, add the diced onion and cook for 4-5 min or until softened
Once softened, add the remaining curry powder with 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up
Cook for 1-2 min further or until fragrant
Once fragrant, add 100ml [150ml] [200ml] cold water and your stock mix, then bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 4-5 min or until the sauce has reduced to a thick curry-like consistency
Once thickened, add the sauce to a food processor and blitz until smooth – this is your curry sauce
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat
Once hot, add the coated basa to the pan and cook for 4-5 min on each side or until cooked through, golden and crispy – this is your battered fish
Tip: Your fish is cooked once it turns opaque and flakes easily
Slice your brioche bun[s] in half
Add the brioche halves to a baking tray (or two!), cut side up, and put the tray[s] in the oven for 4-5 min or until warmed through
Wash your salad, then pat dry with kitchen paper
Combine half your cider vinegar (save the rest for later!) and a drizzle of olive oil in a bowl and season with a pinch of salt and pepper
Add the salad to the bowl and gently mix together – this is your dressed salad
To build your burger, add the battered basa to the toasted brioche base, then spoon over some of the curry sauce and top with a few of the chips and a toasted brioche bun lid – this is your chip shop fish & chip burger
Serve the chip shop fish & chip burger with the remaining chips, dressed salad and any remaining curry sauce to the side
Drizzle the chips with the remaining cider vinegar and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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