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!
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 rapeseed oil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- pinch of salt and pepper
For the fish
- 4 large battered cod fillets
For the curry sauce
- 1 tbsp rapeseed oil
- 2 small shallots finely diced
- 1 apple peeled, cored & diced
- 1 clove garlic crushed
- 1 tsp fresh ginger finely chopped
- 1 tbsp medium curry powder
- 1 tbsp plain flour
- ½ tsp (0.5 tsp) tomato puree
- 1/2 tsp (0.5 tsp) veg stock cube/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) melted butter
- 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.
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 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.
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
Cod and chips crusty rolls
Ingredients
For the chips
- 800 g (1.76 lb) potatoes, washed and peeled
- 4 tbsp rapeseed oil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- pinch of salt and pepper
For the fish
- 4 large battered cod fillets
For the curry sauce
- 1 tbsp rapeseed oil
- 2 small shallots finely diced
- 1 apple peeled, cored & diced
- 1 clove garlic crushed
- 1 tsp fresh ginger finely chopped
- 1 tbsp medium curry powder
- 1 tbsp plain flour
- ½ tsp (0.5 tsp) tomato puree
- 1/2 tsp (0.5 tsp) veg stock cube/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) melted butter
- 2 tbsp white wine vinegar
- 1 tbsp fresh mint chopped
- salt and pepper to taste
To finish
- 4 crusty rolls
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
This is a commissioned post for Young’s Seafood.
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Vikas Kandhari says
looks delicious , will try to make it. thanks for sharing .
Emily Leary says
Thank you! Great, I hope you love it as much as we do in our house :)
Amanda says
This looks delicious. I would never have thought to mix fish and curry! Is it spicy? if not, what would you suggest to add for spice?
Emily Leary says
Thank you! It is well spiced with the curry powder and ginger but only mildly hot – you could add some chilli powder if you want to crank up the heat!