2 bird’s-eye chillies, finely sliced
4 tbsp finely chopped fresh coriander leaves
½ lemon, juice only
½ lemon, cut into wedges, for serving
1 large onion, finely sliced
300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks
200ml/7fl oz chicken stock
1 tsp plain flour
200g/7oz plain flour
2 tbsp curry powder
pinch salt
pinch sugar
vegetable oil, for deep frying
1 tsp cider vinegar
15g/½oz fresh yeast
50²µ/1¾´Ç³ú butter
150ml/5fl oz double cream
1 x 400g/14oz whole Dover sole, filleted
300ml/10fl oz beer