Enjoy An Authentic Chippy Tea With Young's

Young's Chip Shop Range

Ruth Langsford, Young's development chef Serge Nollent and a group of UK food bloggers have teamed up this summer to showcase the versatility and authenticity of the Young's Chip Shop range, just in time for the busy school holidays. We'll show you just how easy it is to create a fish and chip supper at home, not only saving you money but allowing you to make healthier choices for you and your family.

Young's Cod FilletsYoung's Chip Shop Cod Fillets have a unique crisp, bubbly batter allowing you to recreate the authentic taste of the chippy in your own kitchen. The cod fillets are made from 100% responsibly sourced white flaky cod and at only 243 calories per fillet are a lot healthier than their takeaway counterparts.


Young’s traces its roots back to 1805, when it was founded by Elizabeth Young and her family who were watermen and fishermen on the Thames at Greenwich. The company has been in continuous growth since that time and undergone a number of changes of ownership, although the Young’s family remained involved until the late 1980s.

Young’s started as a whitebait business, then later became famous for its potted shrimp, sold in distinctive blue pottery jars. It was responsible for a number of notable seafood firsts, including the invention of scampi in 1946 and the marketing of the very first frozen prawns.

Today, Young’s continues to build on its heritage and experience – and as the UK’s biggest specialist seafood brand leading the market with exciting new ideas to help people enjoy fish twice a week.


Young’s Chip Shop Cod Filletsserved 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

Watch Ruth and Serge making the dish and see just how easy it is!

Disclosure: I was sent a grocery voucher in return for this post. All thoughts are my own.
Beth Sachs (Jam & Clotted Cream)

1 comment:

  1. Reading this post has made me super hungry and I'm now hunkering for some fish and chips! The curry sauce recipe will be used too! Thanks :)


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