Curry Spiced Fish and Chips Recipe

This curry spiced fish and chips recipe gives the classic pub favourite a bold twist with flaky haddock coated in a crisp curry-seasoned beer batter. Featured on VEGANnotvegan with Maddie and Kiki Longo, the golden fish is paired with homemade chips, creamy curry tartar sauce, lemon wedges, and malt vinegar for a comforting meal with warm spice and plenty of crunch.

The Inspiration

Inspired by classic fish and chips, this version brings an extra layer of flavour through curry powder in both the beer batter and tartar sauce. Haddock provides a tender, flaky centre, while the combination of flour, cornstarch, baking powder, and cold beer creates a light coating that turns crisp and golden in the fryer.

The curry seasoning adds warmth without taking away from the familiar character of fish and chips, making this recipe a playful fit for VEGANnotvegan and hosts Maddie and Kiki Longo.

Ingredients

For the Fish

4 (6 oz) haddock fillet
Kosher salt to taste
1 cup all-purpose flour
3 tbsp cornstarch
1 tsp baking powder
1 ½ tsp curry powder
1 ½ cup beer, cold
Canola or vegetable oil for deep frying
Lemon wedges, for serving

For the Tartar Sauce

1/2 cup mayonnaise
¼ cup cornichon pickles, finely chopped
1 tsp lemon juice
1 tsp fresh parsley, finely chopped
½ tsp curry powder
Pinch of salt

For the Chips

1 medium russet potato, peeled and cut into ½ inch thick sticks
2 tbsp olive oil
Kosher salt to taste
Malt vinegar, for serving

Method

Make the Tartar Sauce

Stir together the mayonnaise, cornichon pickles, lemon juice, parsley, curry powder, and a pinch of salt in a small bowl.

Make the Chips

Preheat the oven to 400 F (204 C) or set an air fryer to Air Fry. Line a baking sheet with parchment paper. Soak the uncooked fries in a bowl of cold water for 20 minutes to remove the extra starch, then drain and pat thoroughly dry with a towel or paper towels.
Add the fries to a large bowl and toss with olive oil and kosher salt to coat. Spread out in an even layer on the parchment lined baking sheet or in the air fryer and bake for 40 minutes, stirring halfway through.

Make the Fish

Season the haddock fillet generously all over with kosher salt.
Whisk together the all-purpose flour, cornstarch, baking powder, and curry powder in a large bowl. Pour in the beer and whisk together to form a pancake-like batter.
Add enough oil for deep frying to a Dutch oven and heat to 375 F (191 C). Dip the fish in the batter to coat.
Carefully lower into the hot oil and fry for about 8 minutes, or until the fish floats to the top and the batter turns golden brown.
Transfer to a paper towel lined tray to drain. Serve with chips along with lemon wedges, tartar sauce, and malt vinegar.

Serving Suggestions

This curry spiced fish and chips recipe is ideal for a casual dinner, weekend lunch, pub-inspired meal, or comfort-food night at home. Serve the battered haddock immediately after frying so the curry beer coating stays crisp and golden.

Add the hot chips alongside and provide plenty of curry tartar sauce for dipping. Fresh lemon wedges bring brightness to the rich fried fish, while malt vinegar adds the sharp, tangy finish traditionally associated with fish and chips.

The curry powder in the tartar sauce reinforces the spice in the batter and helps tie the entire plate together. Because the dish already includes fish, potatoes, sauce, and classic condiments, it works well as a complete main course without additional sides.

Final Thoughts

This curry spiced fish and chips recipe adds a warm, aromatic twist to a familiar comfort-food favourite while keeping the elements that make classic fish and chips so satisfying.

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