Cod and chips crusty rolls

Name: Cod and chips crusty rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 rolls
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 Youngs Chip Shop Large 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

Published on 13 June, 2018
Last Updated on 20 July, 2018 by Emily Leary 44 Comments

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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!

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.