Fish ‘n’ Chips with Curry Sauce
This lighter take on a British classic comes from @carlsheathyeats. Crispy wholemeal-crumbed cod, oven-baked chips, and a generous serving of Mayflower Medium Curry Sauce make this fish ’n’ chips recipe a fakeaway favourite you can enjoy at home.
Have a go!
40 - 50 mins
Ingredients
Serves 1+
- 1 cod fillet per person
- 2–3 slices wholemeal bread (blitzed into crumbs)
- 2 large eggs + 1 tbsp water (for egg wash)
- 1 tsp paprika
- Potatoes (1 per person, cut for chips)
- 28g Mayflower Medium Curry Sauce Mix
- ¼ cup garden peas
- 1 vine of roast vine tomatoes
- 70–100ml cold water
Starring...
Curry Sauce Mix Original
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Method
- Cut the potatoes into desired chip size, spray with oil and season with salt & pepper, bake in the oven at 180ºC for 40 mins, turning half-way through.
- In a bowl mix the breadcrumbs, salt, pepper and paprika to taste. In a separate bowl add the egg wash.
- Brush the cod fillets with egg wash, then coat with the breadcrumbs, place on a baking tray and bake for 20 minutes or until fully cooked.
- Whisk 28g of Mayflower Curry Sauce Mix together with 70ml of water, bring to the boil, then simmer for 2-3 minutes and ENJOY!
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