For this kid's fish and chips meal, you'll take chunky chips and battered cod and serve with curry sauce and mushy peas inside a crusty roll!
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 battered fish and servings 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 black 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 pint) water
- salt and black pepper to taste
For the mushy peas
- 400 g (14.11 oz) frozen peas
- 1 tbsp dried tarragon
- 40 g (1.41 oz) salted butter melted
- 2 tbsp white wine vinegar
- 1 tbsp fresh mint chopped
- salt and black pepper to taste
To finish
- 4 crusty rolls
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 battered cod fillets on to cook now, following the packet instructions, they’ll be ready at the same time as the chips.
You'll probably need to bake them in the oven for about 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 kid's fish and chips recipe
Kid's Fish and Chips in A Roll Recipe
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 black 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 pint) water
- salt and black pepper to taste
For the mushy peas
- 400 g (14.11 oz) frozen peas
- 1 tbsp dried tarragon
- 40 g (1.41 oz) salted butter melted
- 2 tbsp white wine vinegar
- 1 tbsp fresh mint chopped
- salt and black 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 battered cod fillets on to cook now, following the packet instructions, they’ll be ready at the same time as the chips. You'll probably need to bake them in the oven for about 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
Pin this kid's fish and chips recipe
Try these fish dinners next
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
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!