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Young’s Chip Shop Cod Fillets Recipe

Strawberries & Cream, Sausage & Mash, Tea & Biscuits, Ant & Dec, yep, there are some British treats that you just can’t imagine without the other. But our favourite of all? It’s got to be Fish & Chips.

Whilst we might not splurge on a chip shop version every week, we’d be keen to try this homemade take on the classic. With a unique crisp, bubbly batter, Young’s Chip Shop helps you to recreate the authentic taste of the chippy at home. Using 100% white flaky responsibly sourced cod, each fillet comes in at just 243 calories – a totally guilt free weekday treat.

Young’s have teamed up with This Morning’s Ruth Langsford to bring us these delicious recipes for homemade curry sauce, chips and minted mushy peas. All you need to do is add Young’s Chip Shop Cod Fillets – simple!


We’d recommend pairing this dish with a can of Camden Town’s Gentleman’s Wit – An English take on the Belgian wit (white) beer, the bergamot and lemon zest of Earl Grey tea works really well with fish.


Young’s Chip Shop Cod Fillets – served with homemade curry sauce, homemade chips and minted mushy peas (serves 4)



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



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


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