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Chip Shop Cod with Katsu Curry Sauce, Chunky Chips & Edamame Bean & Pea Crush

What you’ll need

Cod Fillets

  • 1x Packs Young’s Chip Shop Battered Cod Fillets

Chunky Chips

  • 2 Large Maris Piper Potatoes
  • Rapeseed Oil for deep Frying
  • Sea Salt

Katsu Curry Sauce

  • 1tbsp Rapeseed Oil
  • 1 Small Onion – finely Diced
  • 1 Carrot – peeled & finely diced
  • 1 Clove Garlic - Crushed
  • 1tbsp Medium Curry Powder
  • 1tbsp Plain Flour
  • 1tsp Fresh Ginger – finely chopped
  • ½tsp Tomato Puree
  • Salt & Ground Black Pepper
  • 1tbsp Light Soy Sauce
  • 200ml Coconut Milk
  • 300ml Water

Edamame Bean & Pea Crush

  • 1tbsp Rapeseed Oil
  • 1 red chilli, de-seeded and finely chopped
  • 75g Frozen Edamame (soya) beans
  • 75g Frozen Peas
  • 2tsp light soy sauce
  • 2tsp Rice Vinegar
  • 1 large handful fresh coriander, finely chopped
4 Large Cod Fillets
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  • Serves

    4

How to make it

Cod Fillets

  1. Cook the Chip Shop Fish Fillets according to the instructions on pack.

Chunky Chips

  1. Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into Chunky chips and rinse in a colander under plenty of cold water & Pat dry with kitchen paper.
  2. Heat the oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil & fry for 10 minutes or until cooked but not browned.
  3. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
  4. Raise the oil temperature to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown.
  5. Remove from the fryer and drain. Serve sprinkled with sea salt.

Curry Sauce

  1. In a sauce pan on a medium heat the oil & shallots until soft.
  2. Add garlic, ginger & carrot & sweat for 2-3mins.
  3. Add tomato puree, curry powder & flour stir well
  4. Add water, coconut milk & soy sauce and stir.
  5. Simmer for 10mins.
  6. Liquidise slightly with a hand blender making sure to retain some texture.

Edamame Bean & Pea Crush

  1. Add Peas & Beans to a pan of boiling water, bring back to boil and simmer for 3-4 minute,
  2. Drain well, then place in a food processor or blender with the chilli, rapeseed oil & Vinegar.
  3. Blend briefly making sure to retain some texture, stir in chopped Coriander & season to taste