Rub the fish with lemon juice and let it rest for 15 minutes. Pat it dry with a kitchen cloth before cooking.

Boil the milk with onions, carrots, and a bay leaf. Remove from the heat, cover, and allow it to cool.

Strain the cooled milk, keeping both the flavored milk and the cooked vegetables aside for later use.

Prepare a roux with butter and flour, then gradually whisk in the strained milk and seasoned cube water. Cook until thickened, then add pepper, sugar, curry powder, and the reserved vegetables. Remove the bay leaf.

Preheat the Oxy Fryer for 5 minutes. Cook the fish at 160°C for 5 minutes on each side, turning halfway through, until lightly golden.

Place the cooked fish in an Oxy Fryer-safe dish and pour the prepared sauce evenly over it.

Preheat the Oxy Fryer for 5 minutes. Place the dish in the fry basket and cook at 160°C for 15–20 minutes until the sauce is bubbling and the fish is perfectly cooked.