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Chip Shop style fish and chips made easy with Young's Chip Shop Cod Fillets, homemade chips, minted mushy peas and curry sauce!

Young’s Chip Shop Fish & Chips


  • Author: Ciara Attwell
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: British

Description

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