June 2 marks National Fish and Chip Day and the day is set to send fish and chip sales soaring.
The tasty dish certainly remains a tea-time favourite with Britons.
So this year why not celebrate by re-creating the authentic chippy experience at home.
To celebrate the big day, Young’s Chip Shop has come up with the perfect home-cooked alternative to the takeaway favourite.
Chippy Cones
Ingredients
4 Young’s Large Chip Shop Cod Fillets
Twice Cooked Chips
2 large potatoes – Maris Piper
Rapeseed oil for deep frying
Sea salt
Vinegar
Lemon and Paprika Mayonnaise
100g mayonaise
Zest and juice of half a small lemon
1/4 tsp Paprika
Method
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.
3. Carefully lower the chips into the hot oil and fry for ten minutes, or until cooked through but not browned.
4. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
5. Preheat the oil to 190°C. Lower the chips gently into the fryer and cook for four to five minutes, or until crisp and golden-brown.
6. Remove from the fryer and drain and serve sprinkled with sea salt and vinegar.
Lemon and Paprika Mayonnaise
Place the mayonnaise, lemon juice, set and paprika in a bowl and mix thoroughly.
Serving suggestion
Slice up and serve in mini paper cones with chip shop cod, chips and minted peas – perfect for entertaining.
Minted Mushy Peas
Ingredients
1/2 of frozen peas
1 tsp of chopped mint
1 tsp of chopped tarragon
30g butter
25ml of cider vinegar
Pinch of cayenne
Sea salt
Freshly ground pepper
Method
1. Add peas to pan of boiling water, bring back to boil and simmer for two minutes
2. Drain well, then place in a food processor or blender
3. Add remaining ingredients and process briefly making sure to retain some texture
4. Check seasoning and serve
Homemade Tartare Sauce
Ingredients
6 tbsp good quality mayonnaise
4 tbsp fresh parsley, finely chopped
2 heaped tbsp capers
2 heaped tbsp baby gherkins
2 eggs
Method
1. Hard boil the eggs, leave to cool, peel and roughly chop
2. Rinse, drain and chop the capers and baby gherkins
3. Place all ingredients in a bowl and stir gently to combine
For more information on the recipes visit https://youngsseafood.co.uk/.
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