Caviar Fish-and-Chips Baked Potato with Homemade Curry Sauce

Ingredients

• 2 Maris Piper potatoes (For the baked potatoes)
• 2 tbsp Vegetable oil (For the potatoes)
• 1 tbsp Salt (For the potatoes)
• 1 ladle Rosemary-infused milk (For the potato filling; ladle size unspecified)
• 1 Fresh chives (Handful; chopped, for the potatoes)
• 1 Gruyère cheese (Handful, grated; for the potatoes)
• 200 ml Milk (For rosemary infusion)
• 1 bulb Garlic (Halved; for rosemary-infused milk)
• 2 sprigs Fresh rosemary (For rosemary-infused milk)
• Salt (For rosemary-infused milk; amount unspecified)
• 3 tbsp Kewpie mayonnaise
• 1 tbsp Sour cream
• 1 Capers (Handful, chopped; source also says tbsp juice)
• 1 tbsp Capers brine (The source lists a tablespoon of caper juice)
• 1 Red onion (Diced)
• 2 Garlic (Grated; source says “2 grated garlics”)
• 1 Fresh dill (Handful, chopped)
• 1 Fresh chives (Handful, chopped; for tartare sauce)
• 1 Lemon juice (Juice of 1 lemon)
• 1.5 tsp Caviar (Source gives a range of 1–2 tsp; gently fold into tartare sauce)
• 2 Cod or haddock fillets (Choose cod or haddock; pat dry and cut into cubes)
• 2 cups Plain flour (For fish batter)
• 0.5 cup Cornflour (For crispness)
• 1 tsp Baking powder
• 0.5 tsp Salt (For fish batter)
• 1 tbsp Onion and/or garlic powder (Source writes “onion / garlic powder”; exact choice or combination is unspecified)
• 1 tbsp Paprika
• Lager beer (Cold; amount unspecified, for batter)
• Vegetable oil (For deep-frying; amount unspecified)
• 1 Potato (Julienned and sliced finely for shoestring fries)
• 1 tbsp Plain flour (For shoestring fries)
• Salt (Salt immediately after frying; amount unspecified)
• 1 Small onion (Sliced; for curry sauce)
• 2 cloves Garlic (Diced; for curry sauce)
• 1 tbsp Curry powder
• 0.5 tsp Turmeric
• 400 ml Chicken stock (Ingredients depend on stock used)
• 1 Butter (A knob, frozen; for emulsifying the curry sauce; amount unspecified)
• 1 tsp Honey
• 1 tbsp Greek yogurt

Steps

1. 1

   Halve the garlic bulb and combine it with the milk, rosemary sprigs, and a little salt in a saucepan. Infuse for 30 minutes, as stated in the video; the source does not specify a heating temperature or whether to strain the infusion.

2. 2

   Prepare the potatoes for baking with the vegetable oil and salt. Bake them until cooked through; the source lists baked potatoes but gives no oven temperature or baking time.

3. 3

   While the potatoes cook, prepare the caviar tartare sauce: combine the mayonnaise, sour cream, chopped capers and caper juice, diced red onion, grated garlic, chopped dill, chopped chives, and lemon juice. Gently fold in the caviar.

4. 4

   Pat the cod or haddock dry and cut it into cubes.

5. 5

   Combine the plain flour, cornflour, baking powder, salt, onion and/or garlic powder, and paprika in a tray. Whisk in cold lager beer to make the batter; the source does not give a beer quantity or batter consistency.

6. 6

   Dip the fish cubes in the batter and deep-fry in vegetable oil until cooked and crisp. The source does not state oil temperature or frying time.

7. 7

   Julienne the additional potato into fine shoestring strips and toss them with the tablespoon of flour.

8. 8

   Fry the shoestring potato strips in vegetable oil until crisp. Salt them immediately after frying; oil temperature and frying time are not specified.

9. 9

   For the curry sauce, cook the sliced onion and diced garlic with the curry powder and turmeric, then add the chicken stock. The source lists these ingredients but does not provide a cooking method or timing for this sauce.

10. 10

    Add the frozen butter, honey, and Greek yogurt to the curry sauce and emulsify with the butter, as indicated by the ingredient note. The source does not specify when these are added or how the sauce is finished.

11. 11

    When the baked potatoes are cooked, open them and scoop the potato flesh into a bowl. Mash or press it through a strainer, then mix in a ladle of rosemary-infused milk, butter, chives, and Gruyère. Return the filling to the potato skins, add more cheese, and serve with the fish goujons, fries, tartare sauce, and curry sauce.

Notes

The description supplies ingredients but no complete written method. The transcript mentions infusing the milk for 30 minutes, pressing the potato flesh through a strainer, adding butter, chives and Gruyère, returning the filling to the skins, and frying the battered fish. Butter is explicitly mentioned in the transcript but has no quantity in the ingredient list, so its amount is unknown. Baking details, sauce technique, batter quantity, and frying temperatures/times are not provided; the source also lists butter once as a frozen knob for the curry sauce.

Nutrition per serving

• main
• British
• fish
• potato
• deep-fried
• comfort food