What you’ll need

  • 1x Pack of Young's Chip Shop Large Cod Fillets

Mushy Peas

  • 200g frozen peas
  • 20g butter
  • 1 tsp white wine vinegar
  • 1 tsp chopped tarragon
  • 1 tsp chopped mint

Twice Cooked Chips

  • 2 large Maris Piper potatoes
  • Rapeseed oil for deep frying
  • Sea salt
  • Vinegar
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  • Cooking time

    30 mins
  • Serves


How to make it

  1. Cook the Chip Shop Large Cod Fillets as per the instructions on the pack.

Mushy Peas

  1. Cook the peas in boiling water for 2 minutes & drain.
  2. Transfer to a blender or food processor.
  3. Add the butter, vinegar & herbs & process for a short time until broken down but still retaining some texture.

Twice Cooked Chips

  1. Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick 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 and vinegar.