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.
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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 :)