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
METHOD:
- Cook the Young's Chip Shop Cod Fillets as per instructions.
For the Twice Cooked Chips
- 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.
- Heat the oil in a deep fat fryer to 130°C.
- Carefully lower the chips into the hot oil and fry for ten minutes, or until cooked through but not browned.
- Carefully remove the chips from the pan, set aside to drain on kitchen paper.
- 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.
- Remove from the fryer and drain and serve sprinkled with sea salt and vinegar.
Lemon and Paprika Mayonnaise
- 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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