By Emily Leary. Published Jun 13, 2018 Modified Oct 27, 2019. 917 words. About 5 minutes to read this article. Clicking affiliate links (shown in purple), may earn me a small fee at no extra cost to you.

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 rapeseed oil; 1 tbsp dried thyme; 1 tbsp dried oregano; pinch of salt and pepper; 4 large battered cod fillets; 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 tomato puree; 1/2 tsp veg stock cube/pot; 500 ml water; salt and pepper (to taste); 400 g frozen peas; 1 tbsp dried tarragon; 40 g melted butter; 2 tbsp white wine vinegar; 1 tbsp fresh mint (chopped); salt and pepper (to taste); 4 crusty rolls

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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 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.

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?

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4.92 from 12 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