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