Jamie Oliver fish and chips with pollock and curry sauce recipe on Jamie’s Comfort Foods

Jamie Oliver makes fish and chips, the ultimate British classic, with curry sauce and Indian pale ale batter on Jamie’s Comfort Foods using pollock for his white fish.

Jamie says: “Good fish and chips are becoming harder to find these days, so I’ve shown you how to make the real deal at home.”

The ingredients are: 4 x 170 g fillets of firm white fish, skin on or off (whichever you prefer) and pin-boned, 120 g self-raising flour, plus extra for dusting, ½ teaspoon baking powder, 200 ml cold golden ale, or IPA and sunflower oil, or sunseed oil.

To serve: The Perfect chips, Condiments, malt vinegar and Maldon sea salt.

To prepare the fish, slice your chosen fish up into chunky pieces the size of a playing card, checking that there are no little bones. Season with sea salt, cover with clingfilm and allow to sit in the fridge for 1 hour to draw out the excess moisture.

To prepare the batter, put the flour and baking powder into a mixing bowl, pour in the ale and whisk gently until smooth, thick and coating the back of a spoon nicely.