Breizh curry Fish and chips

Discover the traditional Fish and Chips recipe, with a twist here incorporating Breizh curry into the fish batter as well as in the accompanying sauce.

Ingredients for 4 people

For the fish

• 4 white fish fillets (cod, haddock, hake, etc.)
• Salt and black pepper, to taste
• Flour, for coating
• 2 beaten eggs
• Breadcrumbs or panko, for coating
• 2 teaspoons of Breizh curry from Terre Exotique
• Frying oil

For the fries

• 4 large potatoes
• 2 pinches of Guérande sea salt
• 1 teaspoon of paprika

For the Breizh curry sauce from Terre Exotique:

• 200 ml of heavy cream
• 2 teaspoons of Breizh curry from Terre Exotique
• Salt and black pepper, to taste

Preparation

1. Prepare the Breizh curry sauce by mixing the heavy cream with the Breizh curry from Terre Exotique in a small saucepan. Heat gently for a few minutes until the sauce slightly thickens. Season with salt and pepper to taste. Keep warm.

2. Peel the potatoes and cut them into sticks for the fries. Rinse them in cold water to remove excess starch, then pat them dry thoroughly with a clean towel.

3. Heat the frying oil in a large saucepan or deep fryer to 170-180°C (340-360°F).

4. Meanwhile, add 2 teaspoons of Breizh curry from Terre Exotique to the breadcrumbs or panko and mix well. Coat the fish fillets in flour, then in the beaten eggs, and finally in the curry breadcrumbs, ensuring they are well coated.

5. Fry the fish fillets in the hot oil for about 4 to 5 minutes on each side, until they are golden and crispy. Remove them from the oil with a slotted spoon and drain them on paper towels.

6.