#CHIPS:
Blanche the chips in boiling water for 2 minutes. Drain, refresh with cold water and drain again.
Fry the chips at 150°C for 3 minutes. Drain, then fry again at 180°C for 8-10 minutes until golden brown.

#FISH:
Sieve the flour and cornflour into a bowl, then add the baking powder and salt. Add any optional spices into the batter, then add the liquid. Beat to a smooth batter.
Dip the fish into the batter ensuring it is well covered.

Fry the fish at 200°C for about 5 minutes (maybe a little more) until the batter is crisp and golden. Serve hot ♨️ with chips, curry sauce and mushy peas.

#CURRY_SAUCE
Heat the oil in a deep frying pan, and add the onion, apple and garlic. Cook over a low heat for 5-10 minutes, until everything is very soft. Add the curry powder and flour, and mix well. Then pour over the stock and add plenty of black pepper.

Bring to a gentle simmer, and cook for around 10 minutes, stirring every couple of minutes, until the mixture is thick and the vegetables have cooked right down.
Your sauce will probably be quite chunky, so if you’d prefer a smoother sauce, just give it a quick blitz with an immersion blender. This will thicken it up a bit too. I half-blended mine, so it was quite thick, but there was still some texture.

#Mushy_Peas
Cover the peas with water in a shallow pan and place on a medium to high heat
Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes

Drain the peas and transfer to a bowl
Add the butter and mint and mash with a potato masher and season to taste.

#Tips
I like to add pepper, paprika and garlic powder into my batter just to give it that little something extra.

The oil needs to be nice and hot for frying the fish otherwise your batter will be soggy.