Young’s Fakeaway: Classic Fish & Chips with Twice-Cooked Chips & Mushy Peas

A family favourite: this classic fish & chips recipe includes twice-cooked chips, mushy peas and Young’s Chip Shop Large Battered Cod Fillets with their unique crisp bubbly batter. In collaboration with Young’s Seafood. #ad

If there’s one thing Brit’s love that’s a fish & chip supper. It’s not always practicable to pop down to your local chippy (ours is a half an hour’s drive away) so I’m going to show you how to recreate your favourite fish & chip supper at home with this Young’s Chip Shop fakeaway recipe!

The secret to this recreating the authentic taste of a chippy at home is to use Young’s Chip Shop Large Battered Cod Fillets. Look out for them in the frozen foods section of your local supermarket.

Containing only 243 calories per fillet, Young’s Chip Shop Cod Fillets are made with responsibly sourced, 100% succulent white flaky cod fillet.

In this blog post I’ve recreated Young’s Fakeaway recipe for classic fish and chips with twice-cooked chips and mushy peas, just like you’d get in a typical British chip shop.

INGREDIENTS FOR THIS YOUNG’S FAKEAWAY CLASSIC FISH & CHIPS RECIPE

• Young’s Chip Shop Large Cod Fillets in crisp bubbly batter – look for these in your nearest supermarket’s frozen food section
• Maris Piper potatoes
• rapeseed oil, for deep frying
• frozen peas
• fresh tarragon
• fresh mint
• butter
• sea salt
• vinegar

HOW TO MAKE MUSHY PEAS WITH TARRAGON & MINT

Step 1: cook the frozen peas in boiling water for two minutes.

Step 2: drain.

Step 3: place the cooked peas in a food processor blender.

Step 4: add the butter, chopped herbs and vinegar.

Step 5: blend until it reaches the desired consistency.

Step 6: leave a little texture, if desired.

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You don’t need a deep fat fryer to make those twice-cooked chips that you love from your favourite chippy. You can heat rapeseed or vegetable oil in a large heavy-based pan, but make sure you keep the lid nearby just in case of fire. If your oil does catch fire, simply pop the lid on and this will extinguish it. Under no circumstances try and put out a chip pan fire with water. Never leave a hot pan of oil unattended.

HOW TO MAKE TWICE-COOKED CHIPS WITHOUT A DEEP-FAT FRIER

Step 1: peel your potatoes and cut into 1 cm thick chips.

Step 2: place into a large bowl and cover with water. Leave to soak.

Step 3: drain well and pat dry on a clean kitchen towel.

Step 4: heat a large, deep heavy-based pan of rapeseed oil to a temperature of 130 C

Step 5: par-cook the chips for 10 minutes. Remove from the pan.

Step 6: heat the oil to 190 C and deep fry the chips for a further 4-5 minutes, until golden and crispy.

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What’s your favourite chippy supper? Are you a curry sauce or a mushy peas kind of person? Let me know in the comments below!

Classic Fish & Chips with Twice-Cooked Chips & Mushy Peas

A family favourite: this classic fish & chips recipe includes twice cooked chips, mushy peas and Young's Large Battered Cod Fillets with their unique crisp bubbly batter.

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Print Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Author: Elizabeth

Ingredients

for the twice-cooked chips

• ▢ 2 large Maris Piper potatoes
• ▢ Scottish rapeseed oil for frying
• ▢ Shetland sea salt
• ▢ distilled white vinegar

for the mushy peas

• ▢ 200 grams frozen peas
• ▢ 20 grams butter
• ▢ 1 tsp white wine vinegar
• ▢ 1 tsp chopped tarragon
• ▢ 1 tsp fresh mint leaves

for the fish

• ▢ 4 Young's Chip Shop Large Battered Cod Fillets

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This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

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Instructions 

• First, peel the potatoes and cut lengthways into roughly 1 cm slices.
• Place the cut potatoes into a large bowl and cover with plenty of water. Leave the potatoes to soak for as long as you can, preferably overnight.
• Drain the potatoes and pat well to dry on a clean kitchen towel. Set aside, covered, while you prepare the mushy peas.
• Cook the peas in boiling water for two minutes and drain.
• Transfer the cooked peas to a blender or food processor. Add the butter, vinegar and chopped herbs. Process for a short time until the peas have broken down but still retain some texture. Set aside.
• Preheat oven to 230 C/ 200 C fan/ gas mark 8.
• Heat rapeseed oil in a deep fat frier or in a large, heavy-based pan (with a lid placed nearby in case it catches fire!) to 130 C.
• Pop the Young's Chip Shop Large Cod Fillets in the preheated oven and bake for 25 minutes (set a timer so you don't forget).
• Deep fry the chips in the hot oil for 10 minutes, so that they par-cook but don't brown.
• Remove from the heat and drain on a tea towel while you heat the oil up to 190 C.
• Deep fry the chips for a further 4-5 minutes, until crisp and golden brown.
• Remove from the heat and sprinkle with salt and vinegar.
• Reheat the mushy peas, if needed.
• Serve the Young's Chip Shop Cod Fillets with the twice-cooked chips and mushy peas on the side.

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This is a sponsored recipe post in collaboration with Young’s Seafood, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.