By Emily Leary. Last updated Oct 27, 2019. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

Cod and chips crusty rolls

Name: Cod and chips crusty rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 800 g potatoes (washed and peeled); 4 tbsp vegetable oil (canola oil); 1 tbsp dried thyme; 1 tbsp dried oregano; pinch salt and pepper; 4 large battered cod fillets; 1 tbsp vegetable oil (canola oil); 2 small shallots (finely diced); 1 apples (peeled, cored & diced); 1 clove garlic (crushed); 1 tsp fresh root ginger (finely chopped); 1 tbsp medium curry powder; 1 tbsp plain white flour (all purpose flour); ½ tsp tomato puree; ½ tsp vegetable stock (bouillon) cube (or stock pot); 500 ml water; salt and pepper (to taste); 400 g frozen peas; 1 tbsp dried tarragon; 40 g butter (melted); 2 tbsp white wine vinegar; 1 tbsp fresh mint (chopped); salt and pepper (to taste); 4 crusty rolls

If you love classic chip shop cod and chips with curry sauce and mushy peas, you'll go wild for these cod and chips crusty rolls!

Try these amazing cod and chips crusty rolls

In this recipe, I'll take you through how to make a delicious home-made curry sauce, some stunningly tasty mushy peas and some utterly moreish herby chips.

We'll also be cooking up some delicious Young's Chip Shop Large Cod Fillets and serve it all up in a delicious crusty roll. Enjoy!

Here's how to make these cod and chips crusty rolls.

Ingredients

For the chips

800 g (1.76 lb) potatoes washed and peeled
4 tbsp vegetable oil (canola oil)
1 tbsp dried thyme
1 tbsp dried oregano
pinch salt and pepper

For the fish

4 large (4 ) battered cod fillets

For the curry sauce

1 tbsp vegetable oil (canola oil)
2 small (2 ) shallots finely diced
1 apples peeled, cored & diced
1 clove garlic crushed
1 tsp fresh root ginger finely chopped
1 tbsp medium curry powder
1 tbsp plain white flour (all purpose flour)
½ tsp (0.5 tsp) tomato puree
½ tsp (0.5 tsp) vegetable stock (bouillon) cube or stock pot
500 ml (1.06 pt) water
salt and pepper to taste

For the mushy peas

400 g (14.11 oz) frozen peas
1 tbsp dried tarragon
40 g (1.41 oz) butter melted
2 tbsp white wine vinegar
1 tbsp fresh mint chopped
salt and pepper to taste

To finish

4 crusty rolls

Equipment

Instructions

To make the chips

Preheat the oven to 220C/430F (200C/390F fan). Cut potatoes into chunky chips. Place in a bowl, cover with water and leave to soak for 10 minutes.

Preparing the chips for these cod and chips crusty rolls

Drain the chips well and pat dry with kitchen towel. Mix chips with extra virgin rapeseed oil, oregano, thyme, salt and pepper.

Spread on a baking tray in a single layer.

Bake in the oven for 25 -30 mins.

To make the fish

If you pop the Chip Shop Cod Fillets in now, they'll be ready at the same time as the chips.

This cod and chips crusty rolls recipe features Young's chip shop large cod fillets

Remove all packaging, place product on a wire rack over a deep baking tray.

Place in the centre of the oven and cook for 22-25 minutes.

To make the curry sauce

Heat the oil in a saucepan over a medium heat, add the shallots and fry until soft.

Add the garlic, ginger, apple and sweat for 2-3 minutes. Then add tomato puree, curry powder, flour and stir well.

Making homemade curry sauce to accompany the cod and chips crusty rolls

Add water and the stock cube and give it a stir.

Adding a stock cube to the curry sauce mix

Simmer for 10 minutes.

Liquidise slightly with a hand blender making sure to retain some texture.

How to make curry sauce for your cod and chips crusty rolls

Season with salt and pepper to taste.

To make the mushy peas

Add the peas and tarragon to a pan of boiling water.

Bring back to the boil and simmer for 2 minutes, then drain. Add the butter, vinegar, chopped mint and stir to dissolve the butter.

Making mushy peas to go with your cod and chips crusty rolls

Liquidise slightly with a hand blender making sure to retain some texture.

Add salt and pepper, to taste.

To assemble the cod and chips crusty rolls

Cut the tops off the crusty rolls.

Hollow them out taking care to keep the sides in tact (you can freeze the bread you removed to use as breadcrumbs in a future recipe).

Put a spoonful of mushy peas into the base of each roll.

Stand a few chips in each roll.

Cut the fish into 2.5cm wide slices and arrange a few in each roll.

Drizzle with curry sauce and serve.

Drizzle curry sauce over your cod and chips crusty rolls and serve

These cod and chips crusty rolls would work well for a party or celebration. Are you tempted to try this recipe at home?

Print this cod and chips crusty rolls recipe to make later

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4.9 from 13 votes

Cod and chips crusty rolls

Crispy battered cod and herby chips served in crusty rolls with delicious home-made curry sauce and tasty mushy peas.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Lunches and quick-cook meals

Cuisine: British

Keyword: chips, fish, fish and chips

Servings: rolls

Calories: 842kcal

Author: Emily Leary

Ingredients

For the chips

800 g (1.76 lb) potatoes washed and peeled
4 tbsp vegetable oil (canola oil)
1 tbsp dried thyme
1 tbsp dried oregano
pinch salt and pepper

For the fish

4 large (4 ) battered cod fillets

For the curry sauce

1 tbsp vegetable oil (canola oil)
2 small (2 ) shallots finely diced
1 apples peeled, cored & diced
1 clove garlic crushed
1 tsp fresh root ginger finely chopped
1 tbsp medium curry powder
1 tbsp plain white flour (all purpose flour)
½ tsp (0.5 tsp) tomato puree
½ tsp (0.5 tsp) vegetable stock (bouillon) cube or stock pot
500 ml (1.06 pt) water
salt and pepper to taste

For the mushy peas

400 g (14.11 oz) frozen peas
1 tbsp dried tarragon
40 g (1.41 oz) butter melted
2 tbsp white wine vinegar
1 tbsp fresh mint chopped
salt and pepper to taste

To finish

4 crusty rolls

Equipment

Instructions

For the chips

Preheat the oven to 220C/430F (200C/390F fan). Cut potatoes into chunky chips. Place in a bowl, cover with water and leave to soak for 10 minutes.
Drain the chips well and pat dry with kitchen towel. Mix chips with extra virgin rapeseed oil, oregano, thyme, salt and pepper.
Spread on a baking tray in a single layer. Bake in the oven for 25 -30 mins.

To make the fish

If you pop the Chip Shop Cod Fillets in now, they’ll be ready at the same time as the chips.
Remove all packaging, place product on a wire rack over a deep baking tray.
Place in the centre of the oven and cook for 22-25 minutes.

To make the curry sauce

Heat the oil in a saucepan over a medium heat, add the shallots and fry until soft.
Add the garlic, ginger, apple and sweat for 2-3 minutes. Then add tomato puree, curry powder, flour and stir well.
Add water and the stock cube and give it a stir. Simmer for 10 minutes.
Liquidise slightly with a hand blender making sure to retain some texture. Season with salt and pepper to taste.

To make the mushy peas

Add the peas and tarragon to a pan of boiling water.
Bring back to the boil and simmer for 2 minutes, then drain. Add the butter, vinegar, chopped mint and stir to dissolve the butter.
Liquidise slightly with a hand blender making sure to retain some texture. Add salt and pepper, to taste.

To assemble

Cut the tops off the crusty rolls.
Hollow them out taking care to keep the sides in tact (you can freeze the bread you removed to use as breadcrumbs in a future recipe).
Put a spoonful of mushy peas into the base of each roll.
Stand a few chips in each roll.
Cut the fish into 2.5cm wide slices and arrange a few in each roll.
Drizzle with curry sauce and serve.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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This is a commissioned post for Young's Seafood.

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