Chip Shop style fish and chips made easy with Young’s Chip Shop Cod Fillets, homemade chips, minted mushy peas and curry sauce!
My daughter’s favourite meal at the moment is without doubt fish and chips. She gets so excited when it’s fish and chip day at school and loves nothing more than a treat tea from the fish and chip shop and it seems that most of the nation agree! So when Young’s got in touch to see if I wanted to try out their Chip Shop range I jumped at the chance.
Making your own fish and chips at home is fun but sometimes can be a little too laborious when you are short on time. But Young’s have made it super simple with their versatile Chip Shop range which includes these delicious cod fillets in crispy batter to recreate the authentic taste of the chippy at home.
To serve alongside our crispy cod fillets Young’s gave me a recipe for delicious and easy seasoned homemade chips, minted mushy peas and curry sauce, the perfect accompaniments to this hearty family meal! You can get the full recipe below and see exactly how it’s made in the video hosted by Ruth Langsford.
Young’s development chef Serge’s top tip to make the most of the Chip Shop unique, crispy, bubbly batter is to cook it on a wire rack. Genius!
My family absolutely loved this meal and my daughter has already requested that I make it again for tea this week. Young’s Chip Shop Cod Fillets went down a treat and at just 243 calories a portion, felt way less stodgy than a chipper dinner. They’re also made with 100% succulent white flaky fish and are responsibly sourced, so you know you are buying quality produce.
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Young’s Chip Shop Fish & Chips
Prep Time: 10 minutes- Cook Time: 35 minutes
- Total Time: 45 minutes
Yield: 4
Category: Dinner
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Pin RecipeDescription
Chip Shop style fish and chips made easy with Young’s Chip Shop Cod Fillets, homemade chips, minted mushy peas and curry sauce!
Ingredients
1 pack of Young’s Chip Shop Cod Fillets
For the curry sauce
- 1tbsp rapeseed oil
- 2 small shallots – finely diced
- 1 apple – peeled, cored and diced
- 1 clove of garlic, crushed
- 1tbsp medium curry powder
- 1tbsp plain flour
- 1tsp fresh ginger – finely chopped
- ½ tsp tomato puree
- Salt and ground black pepper
- ½ tsp fish stock paste
- 500 ml of water
For the chips
- 800g potatoes – washed
- 4tbsp rapeseed oil
- 1tbsp fresh or dried thyme – chopped
- 1tbsp fresh or dried oregano – chopped
For the minted mushy peas
- 400g frozen peas
- 40g melted butter
- 2 tbsp. white wine vinegar
- 3 tsp fresh tarragon – chopped
- 3 tsp fresh mint – chopped
Instructions
Curry sauce:
- In a sauce pan on a medium heat, heat the oil and sweat the shallots until soft
- Add the garlic, ginger and apple and sweat for a further 2-3 minutes
- Add the tomato puree, curry powder and flour – stir well.
- Add water and stock paste and stir again
- Simmer for 10 mins
- Liquidise slightly with a hand blender, making sure to retain some of the texture
Homemade chips
- Cut potatoes roughly (not peeled) into chunky chips and leave to soak in water
- Drain the chips well and mix the soaked chips with extra virgin rapeseed oil, oregano, thyme, and season. Bake in the oven at 200°C Fan on baking tray for 35-40 mins (adding the Chip Shop fillets to the oven 15-18 minutes into cooking)
Cook the Chip Shop Cod Fillets according to instructions on pack – place Young’s Chip Shop Cod Fillets on a wire rack over a deep baking tray and place in the oven – cook for 22 minutes at 200°C Fan
Minted mushy peas
- Add peas to a pan of boiling water, bring back to boil and simmer for 2 mins
- Drain well and then place in a food processor or blender
- Add melted butter, vinegar, chopped tarragon and mint
- Blend briefly, making sure to retain some texture
- Season to taste
Disclaimer: I have been compensated for my time spent working with Young’s on this campaign but as always all thoughts and opinions are honest and are my own.
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