Young's Chip-Shop-and-Chip-Cones recipe

Chippy Cones recipe for National Fish and Chip Day

Celebrate National Fish and Chip Day with this recipe from Young's

hellomagazine.com

Celebrate National Fish & Chips Day on Friday 2 June with this simple and super tasty Chippy Cones recipe from Young's.

INGREDIENTS:

· 4 Young's Large Chip Shop Cod Fillets

For the Twice Cooked Chips

  • 2 large potatoes - Maris Piper
  • Rapeseed oil for deep frying
  • Sea salt
  • Vinegar

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For the Lemon & Paprika Mayonnaise

  • 100g mayonnaise
  • Zest and juice of half a small lemon
  • ¼tsp Paprika

Youngs Chip-Shop-and-Chip-Cones recipeVIEW GALLERY

METHOD:

  1. Cook the Young's Chip Shop Cod Fillets as per instructions.

For the 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 4-5 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

  1. Place the mayonnaise, lemon juice, zest & 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.

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