• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Moroccan Style Fish and Chips with Young’s

July 30, 2017 By All That I'm Eating 17 Comments

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.

Moroccan Style Fish and Chips with Young's

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

Ras-el-hanout spiced potato wedges

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.

Moroccan Style Fish and Chips - cod covered with harissa mayonnaise

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.

Other posts you might like

  • Mushy Peas Potatoes and Ham
    Mushy Peas Potatoes and Ham
  • paprika topside of beef with peas and onions
    Paprika Topside of Beef with Roasted Garlic Mash and Peas and Onions
  • Eating Organic on a Budget - Harissa Lamb with Tabbouleh
    Harissa Lamb with Tabbouleh

Filed Under: Coriander, Dinner, Fish, Herbs, July, Mayonnaise, Meat & Fish, Mint, Pea, Potatoes, Recipes By Month, Seasons, Spices, Store Cupboard, Summer, Vegetables Tagged With: fish, fish and chips, recipe

« How To Do A Weekly Meal Plan
Ironbridge to Blaenavon to Cheddar: A Road Trip »

Comments

  1. cakespy says

    July 30, 2017 at 17:33

    Looks like the perfect summer meal! Like bringing a taste of the seashore to home. The texture on those potatoes is second to none!

    Reply
  2. angiesrecipes says

    July 31, 2017 at 09:10

    The only fish dish my husband eats is fish and chips :-)) This looks so yummy!

    Reply
  3. Monica says

    July 31, 2017 at 14:56

    Nice seeing your rendition and recipe. We had some fish and chips in London back in the Spring. Wish we were there again…

    Reply
  4. cheri says

    July 31, 2017 at 17:08

    Oh I love everything about this dish, especially the mushy peas!!!

    Reply
  5. Emma | Bake Then Eat says

    July 31, 2017 at 22:53

    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.

    Reply
  6. Arun says

    August 1, 2017 at 13:51

    I love your blog Caroline!
    As usual, loved this post as well.
    Mushy peas reminded me of my student days in Leeds!

    Reply
  7. David says

    August 2, 2017 at 00:59

    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!

    Reply
  8. heather (delicious not gorgeous) says

    August 2, 2017 at 03:59

    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!).

    Reply
  9. Velva-Tomatoes on the Vine says

    August 2, 2017 at 12:40

    Caroline, your meal is rocking! Delicious. I am prepared to jump into the mushy peas.

    Velva

    Reply
  10. John/Kitchen Riffs says

    August 2, 2017 at 14:07

    Love Moroccan spices and flavors. And love this dish — SO nice looking. And tasting too, I’ll bet. Thanks!

    Reply
  11. Miriam says

    August 3, 2017 at 08:55

    What a lovely twist on this classic dish – nice to spice it up a little 🙂 Have a lovely weekend!

    Miriam xx

    Reply
  12. Fran at G'day Souffle' says

    August 3, 2017 at 13:13

    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!!

    Reply
  13. Stacey Guilliatt says

    August 3, 2017 at 19:57

    I’m a mushy peas and tartare sauce type of girl too! I really love the sound of the harissa mayo, yum!

    Reply
  14. grace says

    August 3, 2017 at 21:20

    i really wish fish and chips was a thing over here–it’s a great meal! love your version. 🙂

    Reply
  15. Anu - My Ginger Garlic Kitchen says

    August 4, 2017 at 19:15

    Really like the sound of these Moroccan style fish and-chips with youngs. I am sure this would make a fantastic summer meal.

    Reply
  16. Jenny West says

    August 9, 2017 at 06:46

    This sounds like such a easy way to try something new . i’ll defiantly have to try it!!!

    Reply
  17. The-FoodTrotter says

    August 19, 2017 at 09:39

    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 😉

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Any information added when you comment will be handled according to this Privacy Policy.

Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Contact Me

Your name
Your email
Enter your message
Enter below security code

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications

Recent Tweets

  • Error: Invalid or expired token.

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT