Recipes: Fish and chips

The nation’s love of fish and chips is alive and well, with a quarter of us naming it as our favourite takeaway, reveals Young’s Seafood. Why not try these recipes at home.

Homemade Tartare Sauce (pictured above)

Serves 4

The perfect sauce to dip your chips alongside Young's Battered Haddock Fillets
• 6 tbsp good quality mayonnaise
• 4 tbsp fresh parsley, finely chopped
• 2 heaped tbsp capers
• 2 heaped tbsp baby gherkins
• 2 eggs

Method
• Hardboil the eggs, leave to cool, peel and roughly chop
• Rinse, drain and chop the capers and baby gherkins
• Place all ingredients in a bowl and stir gently to combine

Sweet Potato Chips

Serves 4

A perfect tasty accompaniment to Young's Black Sheep Beer Battered Cod Fillets

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• 4 sweet potatoes - peeled
• 4 tbsp of olive oil
• 2 tsp of smoked paprika
• 1 tsp of garlic powder
• ½ tsp of ground cumin

Method
• Preheat oven to gas mark 6/200c
• Cut potatoes into ¼ inch thin strips
• Mix all ingredients in a large bowl and toss with the potatoes until they are evenly coated
• Spread the potatoes onto a large baking tray in a single layer, making sure not to overcrowd or have multiple layers of fries
• Cook in the oven for 25 to 30 minutes, turning the fries once or twice to cook evenly
• Remove once the edges slightly begin to brown and go crisp
• Sprinkle with sea salt & serve

Minted Mushy Peas

Serves 4

Serve with Young's Extra Large Salt & Vinegar Battered Fish Fillets and chunky chips

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• ½ kg 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
• Add peas to a pan of boiling water, bring back to boil and simmer for 2 minutes
• Drain well, then place in a food processor or blender
• Add remaining ingredients and process briefly making sure to retain some texture
• Check seasoning & serve