Young’s Seafood has revealed that Brits are ditching the chippie in favour of cooking the UK’s favourite dish at home. Nearly a quarter of the population believe that recreating homemade fish and chips is a healthier option, while one in five are worried about the high calorie content of a fish and chip take away.

Food and Drink on Female First

Food and Drink on Female First

According to the data, other reasons Brits opt for home-cooking include ‘saving money’ (42 per cent), ‘taste’ (16 per cent) and the ‘feeling of guilt after ordering a take away’

So here are some tips for creating your own ‘fakeaway’ chippie tea at home:

Start by preparing your Young’s Chip Shop Large Cod fillets (only 243 calories per fillet). Pop them on a baking tray and place in the oven for 25 mins on 230°C/Fan 200°C/Gas Mark 8.

No fish and chip dish would be complete without chips, so grab 2 large maris piper potatoes, peel 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. Heat some rapeseed oil in a deep fat fryer to 130°C. Carefully lower the chips into the hot oil and fry for 10 minutes until cooked but not browned. Carefully remove the chips from the pan and set aside to drain on kitchen paper. Change the oil temperature to 190°C and lower the chips gently into the fryer to cook for 4-5 minutes until crisp and golden-brown. Remove, drain and sprinkle with sea salt and vinegar.

Fancy adding some greenery to your dish? Boil 200g of frozen peas for 2 minutes, drain and then blend. Add 20g of butter, 1tsp white wine vinegar, 1tsp chopped tarragon and 1tsp chopped mint into the blender and process for a short time until broken down with a slight mushy’ texture. Easy peasy!

If you’re a lover of curry sauce and want to make your own version then this recipe is perfect. Heat 1 tbsp of rapeseed oil in a saucepan on a medium heat and sweat shallots until soft. Add 1 crushed clove of garlic, 1 tsp of finely chopped ginger and one diced, cored apple. After 2-3 mins add ½ tsp tomato puree, 1 tbsp of medium curry powder and 1 tbsp of plain flour, stir well and add 500 ml of ½ tbsp of fish stock paste. Stir and simmer for 10 mins before liquidising with a hand blender

To bring all your components together and achieve a real authentic Chip Shop experience, serve your fish and chips in newspaper with your accompaniments in a little pot.

For more recipe inspiration visit the Young’s Website.

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