The culinary evolution of Japanese influence in British gastropubs and eateries introduces a reimagination of the classic fish and chips. In this take, the mild, sweet curry profile offers up a hint of umami, akin to Japanese katsu curry sauce, paired with a Frank’s Red Hot® beer battered fish and wedges (because, tradition) spiced with OLD BAY®.
This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavor Forecast.
Ingredients
Curry Sauce | Serves 4
- 2 tbsps Butter
- 1 Medium Yellow Onion, Chopped
- 1 Large Carrots, Peeled, Chopped
- 3 cloves Garlic, Fresh, Peeled, Smashed
- 1 piece (2 inches) Ginger, Fresh, Peeled, Finely Chopped
- 1/2 Medium Green Apple
- 1 tbsp McCormick Culinary ® Curry Powder
- 1/4 tsp McCormick Culinary ® Turmeric, Ground
- 2 cups Chicken Stock
- 1 piece Star Anise
- 1 tbsp Corn Starch
- 1 tbsp Water
- 1 tbsp Lemon Juice, Fresh
- 1 tbsp Franks RedHot ® Original Cayenne Pepper Sauce
Chips | Serves 4
- 32 oz French Fries, Frozen (or house prepared)
- 1 tbsp Small Batch Series ® OLD BAY Malt Vinegar
Mashed Peas | Serves 4
- 1/3 cup Chicken Stock
- 2 cups Peas, Petite, Frozen, Divided
- 1 tbsp Butter, Salted
- 1/2 tsp McCormick Culinary ® Sea Salt Grinder
Beer Battered Cod | Serves 4
- 2/3 cup Franks RedHot ® Original Cayenne Pepper Sauce
- 3/4 cup Flour, All-Purpose, Plus More for Dusting
- 1 tbsp Baking Powder
- 1/2 cup Beer or Sparkling Water, Chilled
- 1 1/3 pounds Cod Fillets, Cut into Wide Stripes
- Oil, For Frying
Procedure
Procedure
- For the Curry Sauce, melt butter in medium saucepan. Add onion and carrot; cook and stir 5 minutes or until tender crisp. Stir in garlic, ginger, apple, curry powder and turmeric; cook 2 to 3 minutes longer until fragrant and vegetables are softened.
- Add stock and star anise to saucepan. Simmer 5 minutes. Remove from heat and allow to cool slightly. Remove star anise. Transfer to blender container; cover. Process until smooth.
- Whisk cornstarch and water in small bowl until smooth. Add to curry mixture, pulsing in blender to mix well. Return curry mixture to saucepan and bring to gentle simmer, stirring frequently. Cook just until desired consistency is reached. Immediately stir in lemon juice and RedHot Sauce. Keep warm.
- For the Chips, prepare frozen fries or house recipe. Toss with Seasoning. Keep warm until ready to serve.
- Meanwhile, for the Pea Purée, bring stock to simmer in medium saucepan. Add 1/2 of the frozen peas; cook 2 minutes until heated through. Carefully transfer to clean blender container. Cover and blend until smooth. Add butter and salt; blend 30 seconds longer. Return to saucepan along with remaining whole peas. Stir to mix well and mash whole peas gently. Keep warm.
- For the Fish, heat oil to 350 to 375°F. Mix RedHot Sauce, flour, baking powder and beer in a large bowl. Dust cod strips with flour to coat. Dip in beer batter allowing excess to drain off briefly. Immediately place in hot oil.
- Fry until fish is cooked through and batter is golden brown and crispy. Place on wire rack set over sheet pan to drain.
Service
- To plate, spoon mashed peas onto each serving plate. Top with crispy fish and drizzle with curry sauce. Serve with hot fries (chips) and extra sauce on the side for dipping.
