The perfect fish supper fakeaway with the Young's Chip Shop range

Takeaways have been well and truly globalised in recent years, with curries, burgers, southern fried chicken and kebabs taking over as the go-to option on many a cooking-night-off. You can't beat the good old traditional fish and chip supper though, and even better news is that the Young’s Chip Shop range, with its unique, crisp, bubbly batter, helps you to recreate the authentic taste of the chippy at home.

It's one of the healthier takeaway/fakeaway options too, as Young’s Chip Shop Cod Fillets are made with 100% succulent white flaky Cod fillet (all responsibly sourced) and contain only 243 calories per fillet. No wonder it's the nation's favourite !

The lovely Ruth Langsford and Young’s development chef Serge Nollent have created some recipe videos to help you recreate the ultimate fish and chip supper in the comfort of your own home. I bring you Young’s Chip Shop Cod Fillets, served with homemade curry sauce, homemade chips and minted mushy peas - and you won't even have to take your slippers off and go to the chippy !

The Ultimate Chip Shop Fakeaway

(serves 4)

Ingredients:

1 pack of Young’s Chip Shop Cod Fillets

For the curry sauce:

1tbsp rapeseed oil

2 small shallots – finely diced

1 apple – peeled, cored and diced

1 clove of garlic, crushed

1tbsp medium curry powder

1tbsp plain flour

1tsp fresh ginger – finely chopped

½ tsp tomato puree

Salt and ground black pepper

½ tsp fish stock paste

500 ml of water

For the chips :

800g potatoes - washed

4tbsp rapeseed oil

1tbsp fresh or dried thyme – chopped

1tbsp fresh or dried oregano – chopped

For the minted mushy peas :

400g frozen peas

40g melted butter

2 tbsp. white wine vinegar

3 tsp fresh tarragon – chopped

3 tsp fresh mint – chopped

Method:

Curry sauce:

1. In a sauce pan on a medium heat, heat the oil and sweat the shallots until soft

2. Add the garlic, ginger and apple and sweat for a further 2-3 minutes

3. Add the tomato puree, curry powder and flour - stir well.

4. Add water and stock paste and stir again

5. Simmer for 10 mins

6. Liquidise slightly with a hand blender, making sure to retain some of the texture

Homemade chips

1. Cut potatoes roughly (not peeled) into chunky chips and leave to soak in water

2. Drain the chips well and mix the soaked chips with extra virgin rapeseed oil, oregano, thyme, and season. Bake in the oven at 200°C Fan on baking tray for 35-40 mins (adding the Chip Shop fillets to the oven 15-18 minutes into cooking)

Cook the Chip Shop Cod Fillets according to instructions on pack - place Young’s Chip Shop Cod Fillets on a wire rack over a deep baking tray and place in the oven - cook for 22 minutes at 200°C Fan

Minted mushy peas

1. Add peas to a pan of boiling water, bring back to boil and simmer for 2 mins

2. Drain well and then place in a food processor or blender

3. Add melted butter, vinegar, chopped tarragon and mint

4. Blend briefly, making sure to retain some texture

5. Season to taste

I have to admit, I'm not keen on curry sauce with fish and chips, so here's what I serve with mine : tartare sauce. I use a good quality shop-bought mayonnaise as a base, but you could make your own from scratch if you prefer. Finely chop a medium-sized gherkin, 1/2 a spring onion and some chives (as well as some capers if you want to be authentic, but nobody likes them much here at The Madhouse) then stir them all through. Delicious and so easy to knock up in minutes.

What are your favourite accompaniments when you have fish and chips? I always like to add some pickled onions to the side of the plate, along with a dollop of either ketchup or tartare sauce (and it's pretty much the only time I eat ketchup !). 

Disclosure : I received a shopping voucher in order to recreate the ultimate chip shop supper recipe.