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!
Ingredients
For the chips
- 800g (28 oz) 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 Youngs Chip Shop Large 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 tomato puree
- 1/2 tsp veg stock cube/pot
- 500ml water
- salt and pepper, to taste
For the mushy peas
- 400g (14 oz) frozen peas
- 1 tbsp dried tarragon
- 40g (1.5 oz) melted butter
- 2 tbsp white wine vinegar
- 1 tbsp fresh mint, chopped
- salt and pepper, to taste
To finish
- 4 crusty rolls
Serves 4
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
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.
If you’d like to print this recipe to make later, just hit PRINT on the recipe card below.
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.
Ingredients
For the chips
- 800 g 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 Youngs Chip Shop Large 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 tomato puree
- 1/2 tsp veg stock cube/pot
- 500 ml water
- salt and pepper to taste
For the mushy peas
- 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
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.
Pin for later
See the inspiration
If you’d like to learn more about the Young’s Seafood range why not visit the website, where you can also find the delicious recipe that inspired my own (and a video on how to make it).
This is a commissioned post for Young’s Seafood.
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!
Ali - We Made This Life says
ooh I like this idea, kind of like a posh chip butty! This would go down well with my husband I think!
Emily Leary says
Thank you! I hope your husband likes it if you give it a go – it’s very very tasty!
MELANIE EDJOURIAN says
Wow this is quite different isn’t it. I would like to give it a try myself as it doesn’t sound too complicated.
Emily Leary says
Do give it a go! It isn’t too complicated at all and tastes delicious! Enjoy :)
Preet says
This looks and sounds so delicious. I would love to give this a try and a great time too, it is weekend and I do have most of the ingredients at home. Thank you for sharing. Love the presentation.
Emily Leary says
Thank you so much! Did you try this tasty recipe over the weekend? Let me know how it went :)
Jade Bremner says
I need to make that curry sauce I can almost smell it. This would go down a treat in my house is just have to switch fish for a bartered sausage for me x
Emily Leary says
Thank you! The curry sauce (and the rest of this delicious recipe!) tastes SO good – Enjoy!
Elle (CleverlyChanging) says
The bread bowls remind me of the ones at Panera Bread. I’m a vegetarian but i can see myself modifying this recipe a bit and replacing the meat with tofu or a different type of substitute.
Emily Leary says
I haven’t been to Panera Bread – sounds fun! :)
Kara Guppy says
What a fantastic idea, this looks delicious – love that you did mushy peas in the middle #yummy
Emily Leary says
Thank you! I hope you try it! The fish is delicious and the really flavoursome home-made curry sauce, mushy peas and herby chips are an absolute treat!
Rhian westbury says
The home cooked chips look lovely, although I’m not a huge fan of mushy peas x
Emily Leary says
The chips are really tasty, in fact it’s all delicious. Maybe you’ll like this version of mushy peas …you never know!
jefferson says
great… your tips are very comprehensive,
those picture make me hungry
Emily Leary says
Thank you! Are you tempted to give this tasty Cod and Chips crusty rolls recipe a try? You won’t be disappointed :)
Gladys Parker says
This looks delicious and I am not usually a fish person. I’m hoping the ginger is over powered because I am not much of a ginger person either. I’d like to eat these though. In fact they are looking like dinner right now. You come up with recipes very new to me, I like it!
Emily Leary says
Thank you! The ginger isn’t overpowering, it blends in beautifully :) Let me know how it goes!
Sarah Bailey says
Ok now this sounds like a really interesting meal idea! I wouldn’t have thought of using both the cod and chips in a roll, totally need to try this one evening though.
Emily Leary says
Great! I’d love to know how you got on! This recipe is a great hit in our house!
Nicole says
This looks really good! Seems like it would be the perfect summer treat. I’ll have to try it out next weekend for a family get together. Thanks for sharing!
Emily Leary says
Thank you! You’re right, it really does make a perfect summer treat! I hope the family loved it as much as mine :)
Jess says
Ooooh that curry sauce recipe sounds awesome! I love chip shop curry but I’ve always wanted to make something that tasted a bit more real rather than just the instant stuff. Bookmarked this!
Emily Leary says
Thank you very much! I’m sure that you’ll love this delicious curry sauce recipe, it goes perfectly with the fish, chips and tasty mushy peas!
Sim @ Sim's Life says
What a fantastic idea, they look absolutely delicious – perfect for parties or making dinnertime fun for children. Would have to have mine without mushy peas though ;) Sim x
Emily Leary says
Hi Sim. My kids loved this tasty recipe – even the mushy peas!
Jaime Oliver says
oh my goodness Emily they look lush. We buy these fish portions but would have never of thought of making this but will try it now
Emily Leary says
Hi, thank you! This is a delicious recipe and a lovely way to enjoy the tasty fish. Enjoy!
Carol Cassara says
Wow! That looks amazing and I appreciate that you showed pictures on how to create this lovely dish! It’s definitely something that I don’t mind trying out!
Emily Leary says
Thank you! I’m pleased that you like the pics and I hope that you love this yummy recipe as much as we do in our house!
Holly says
Yummy! This looks perfect. I am hungry just reading your post! Definitely going to make this recipe!
Emily Leary says
Thank you, that’s great! It really is a yummy recipe – enjoy!
Nina says
I adore cod <3 I love the creativity in utilising the crusty rolls as the carrier. thank you for sharing the recipe :)
Emily Leary says
Hi. I’m really pleased that you like this recipe! The delicious fish, with home-made curry sauce, tasty mushy peas and herby chips are a real treat!
Elizabeth O says
This is an absolutely gorgeous recipe. What a creative take on classic fish and chips, you have done a really great job here and it really does look delicious. I like how simple and quick it seems to make too.
Emily Leary says
Thank you so much! The delicious fish with flavoursome home-made curry sauce, yummy mushy peas and moreish herby chips all go so well together in a crusty roll! It’s a great hit in our house!
Daisy says
I never heard of mushy peas before but this recipe sounds absolutely delicious! I’ll definitely try it for my family.
Emily Leary says
Ooh, if you’ve never heard of mushy peas, this is definitely one to try! Enjoy!
Kellee @ LifeAdventurers says
OMG delish. This looks amazing and the pictures make it look mouthwateringly good. It’s always nice to have new ideas of what to do for dinner time and this is perfect to pin for later. Thank you for the great idea :)
Emily Leary says
Thank you! I’m so pleased that you like it! Enjoy :)