Who doesn’t love fish and chips? That classic British seaside dish, everyone has their favourite sauce or side to go with it; curry sauce, mushy peas, simple salt and vinegar or a good spoonful of tartare sauce. I’m a mushy peas and tartare sauce person I have to admit. When I started thinking about this recipe I wanted to make sure I kept the elements I love about those two sides but add in some influences from somewhere else. For my Moroccan Style Fish and Chips I’m using Young’s Chip Shop Cod Fillets, did you know they are the Nation’s favourite? This recipe is perfect for adding a bit of spice to a classic dish and it’s so easy to cook.
Ingredients
You will need (for two people):
1 pack of Young’s Chip Shop Cod Fillets (these are made from sustainably sourced 100% white flaky cod fillets)
For the chips
- 800g potatoes, scrubbed and cut into wedges
- 4 tbsp rapeseed oil
- 1 ½ tbsp ras-el-hanout
- Salt and pepper
For the mushy peas
- 400g frozen peas
- 1 tbsp butter
- Small handful fresh coriander, roughly chopped
- Small handful fresh mint, roughly chopped
- 1 small preserved lemon, finely chopped
For the harissa mayo
- 3 tbsp good quality mayonnaise
- 1 tbsp harissa paste
Method
Put the potatoes into a pan and cover with cold water. Add a pinch of salt and bring to the boil. Boil for 5 minutes and then drain well.
Preheat an oven to 200C.
Drizzle the oil over the potatoes then add the ras-el-hanout and some salt and pepper and mix everything together well. Tip onto a baking tray and roast for 35-40 minutes until golden brown.
Add the Young’s Chip Shop fillets to the oven 15 minutes after the chips. Place the fillets on a wire rack over a deep baking tray and then pop in the oven for 22 minutes.
While the wedges are cooking make the mushy peas. Bring a pan of salted water to the boil and tip the peas in. Bring the pan back to the boil and cook the peas for 2-3 minutes then drain.
Mash the peas with the coriander, mint, butter, preserved lemons and a little black pepper. Keep mashing if you want it really smooth, or leave it a little chunky.
Simply stir the harissa paste through the mayonnaise and serve.
I really liked the method for cooking the cod; it means that it goes crispy on both sides so you get a proper crunch from Young’s unique, crisp, bubbly batter. The cod inside flakes apart really nicely and I was pleasantly surprised to find out that Young’s Chip Shop Cod Fillets are only 243 calories per fillet. If you’d like to recreate the authentic taste of the chippy at home, take a look at the video above, Young’s have partnered with Ruth Langsford to create some recipes to try at home. The flavours in my Moroccan Style Fish and Chips are really vibrant and the different textures from all the elements of the dish bring everything together perfectly.
The preserved lemons in the mushy peas have a very similar salty piquancy to capers so the mushy peas take pride of place where tartare sauce normally would; adding the mint and coriander too brings a fantastic freshness. The ras-el-hanout gives the wedges a wonderful warmth and when they’re cooking in the oven the smell is amazing. Mixing up the harissa mayonnaise is so simple and so full of flavour, just add a bit less harissa if you don’t want it as hot. Load up your fork with crispy coated cod, sweet and savoury mushy peas and a good dollop of spicy harissa mayo, it is such a delicious combination.
This is a featured post and I was reimbursed by Young’s for my time and ingredients. All opinions and words are (as always) my own. Thank you for supporting the brands that support me.
Looks like the perfect summer meal! Like bringing a taste of the seashore to home. The texture on those potatoes is second to none!
The only fish dish my husband eats is fish and chips :-)) This looks so yummy!
Nice seeing your rendition and recipe. We had some fish and chips in London back in the Spring. Wish we were there again…
Oh I love everything about this dish, especially the mushy peas!!!
I grew up on Fish ‘n’ Chips living in a seaside town, I don’t really eat them to often now that I have moved to Scotland but that smell always send me right back home to the West Country and to the seaside. This is certainly a great take on them and giving them a flavourful twist.
I love your blog Caroline!
As usual, loved this post as well.
Mushy peas reminded me of my student days in Leeds!
I love fish and chips, and I love Moroccan food! What a great combination. I don’t think Young’s will be available here in Arizona, so I’ll have to try some other brand when I making this!
fish and chips are always delicious. can’t say i’ve had mushy peas before (they just aren’t a thing in the us), but i do love tartare sauce (: also, have you heard of a salt and battery in nyc? i think their name is super clever (and i remember their fish and chips being tasty when i went a few years back!).
Caroline, your meal is rocking! Delicious. I am prepared to jump into the mushy peas.
Velva
Love Moroccan spices and flavors. And love this dish — SO nice looking. And tasting too, I’ll bet. Thanks!
What a lovely twist on this classic dish – nice to spice it up a little 🙂 Have a lovely weekend!
Miriam xx
Hi! I usually am not fond of cod since the taste (for me) is rather bland. But spicing it with the harissa sounds like the way to go! (BTW, I recently learned how to make ‘Cod Pil-Pil’ in Madrid, but wasn’t much of a fan of that either (using salted cod). But, life goes on!!
I’m a mushy peas and tartare sauce type of girl too! I really love the sound of the harissa mayo, yum!
i really wish fish and chips was a thing over here–it’s a great meal! love your version. 🙂
Really like the sound of these Moroccan style fish and-chips with youngs. I am sure this would make a fantastic summer meal.
This sounds like such a easy way to try something new . i’ll defiantly have to try it!!!
I’m impressed! I’m a huge enthusiast of Moroccan cuisine and this makeover is briliant! I love the harissa mayonnaise! So simple and yet fragrant 😉