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Young's Classic Fish & Chips Recipe

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

Published on June 14, 2018 • Last updated January 28, 2019 by Elizabeth Atia
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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

Young's Classic Fish & Chips with Twice-Cooked Chips and Mushy Peas

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!

Young's Classic Fish & Chips 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.

Ingrediedients for Young's Classic Fish & Chips Recipe

Table of Contents

  • INGREDIENTS FOR THIS YOUNG’S FAKEAWAY CLASSIC FISH & CHIPS RECIPE
  • HOW TO MAKE MUSHY PEAS WITH TARRAGON & MINT
  • HOW TO MAKE TWICE-COOKED CHIPS WITHOUT A DEEP-FAT FRIER
  • Classic Fish & Chips with Twice-Cooked Chips & Mushy Peas

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 and Mint - Step by Step Instructions

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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How to Make Twice-Cooked Chips without a deep fat frier

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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Young's Classic Fish & Chips Recipe

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!

Young's Classic Fish & Chips Recipe

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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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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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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.

Environmental Information

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Classic Young's Chip Shop Fish & Chips with mushy peas and twice-cooked chips

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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.

Category: Fin & Shell, Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. Kara

    June 21, 2018 at 10:04 am

    We love fish and chips and its so much cheaper to cheat…..never thought of making my own mushy peas though

    Reply
  2. Jenni

    June 19, 2018 at 1:28 pm

    My partner loves fish and chips and this is certainly a cheaper and healthier version to what I get him from the chippy!

    Reply
  3. Rachael Phillips

    June 18, 2018 at 2:03 pm

    so i now know what i’ll be havving for my dinner tonight! this looks like absolute perfection!

    Reply
  4. Nayna Kanabar

    June 17, 2018 at 10:24 pm

    I always wondered how you got the chips so crisp on the outside and soft in the inside. Now I know it’s due to being cooked twice.

    Reply
  5. Ali - We Made This Life

    June 17, 2018 at 1:01 pm

    I love a good fakeaway, this looks like it would be brilliant for a friday night instead of our usual chips from the chippy!

    Reply
  6. Yeah Lifestyle

    June 16, 2018 at 8:58 pm

    The whole family loves fish and chips as well as mushy peas but we often end up getting it from the chip shop which is much more unhealthy. So definitely going to give this a go.

    Reply
  7. Bryanna Skye

    June 16, 2018 at 7:00 pm

    I haven’t had fish and chips in absolute ages. now this is all I can think about – definitely have to try this myself!

    Reply
  8. MELANIE EDJOURIAN

    June 16, 2018 at 6:57 pm

    This looks really yummy. I’ve never tried making twice cooked chips before as I never knew how long to leave them for in between each cooking as it were.

    Reply
  9. Alex Gladwin

    June 16, 2018 at 2:08 pm

    Ooh I’d never thought about how to recreate chip shop chips at home. We’re vegetarians so we always go for chips, curry sauce (if it’s veggie) and a cheese and veg cake or veggie burger. (And now I’m hungry!).

    Reply
  10. Emma

    June 16, 2018 at 1:49 pm

    That looks amazing!! I’m adding this to my shopping list for next week!

    Reply
  11. Rhian westbury

    June 16, 2018 at 11:12 am

    Generally when I go to the chip shop I get a battered sausage and chips as opposed to fish x

    Reply
  12. Angela Ricardo

    June 16, 2018 at 1:41 am

    My best friend loves fish and chips … she cant get enough of them! I will definitely surprise her with this when she comes and visits.

    Reply
  13. Sarah Bailey

    June 15, 2018 at 11:43 pm

    Oh I bet this taste delicious- I have to admit I do love fish and chips and sometimes it is better to have a fakeaway rather than a takeaway.

    Reply
  14. Jane

    June 14, 2018 at 7:22 pm

    Oh god, that made my tummy rumble!!! I could happily sit and scoff the whole lot right now 😀

    Reply
  15. Ali

    June 14, 2018 at 5:14 pm

    Seriously, stop it – !
    Off to see what’s in the cupboards, and to put these on the shopping list…

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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