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) 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) 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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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!