‘Recreating your favourite chippy meal in the comfort of your own home couldn’t be easier! Here I’ll show you how to serve up the most delicious fish cake burger with homemade chips and curry sauce.’
This sponsored post was made in partnership with Young’s Seafood. As always, these opinions are strictly my own. Thank you for supporting the brands I love!
For me, there’s only one thing more comforting than a takeaway on a Friday night, and that’s a fakeaway. I think there’s something quite gratifying about recreating your favourite takeaway, especially when it’s for a fraction of the price and calories. Having said that, up until recently there was one takeaway I would never budge on – fish and chips.
I was under the impression that any sort of chippy takeaway was going to be a) too difficult to recreate whilst keeping that same authentic ‘chippy’ taste b) just as unhealthy as getting the real thing.
Well my dear friends of the internet, I was wrong, and that’s all thanks to Young’s Chip Shop range. The nation’s favourite seafood specialist brand has been gracing us with a delicious range of fakeaway recipes for a while now and it’s about time everyone jumped on board. Pun 100% intended.
First things first, let’s talk their XL Fish Cakes and in turn, let’s talk 209 calories. Uh yep, 209 calories per fish cake!
Now before any of my regular readers scream at me asking when I suddenly started caring about calories, the truth is I don’t. I run my blog with more of an ‘eat now regret later’ kinda mentality. But level with me here, you’ve gotta admit that 209 calories for an XL Fish Cake is pretty darn good going. Certainly means much more of the ‘eat now’ and less of the ‘regret later’ anyway!
So there’s compromise on the taste then?
Nope! Just look at that golden crispy batter 😍
I’m always so reluctant to make my own battered fish because there’s just no way I’d get it as crispy and bubbly as they do at the chippy. Plus it’s just a whole lot of effort, by which point I’ve already got one foot out the door ready to cop out and go get a takeaway.
That’s why this Chip shop range is so convenient, you don’t have to faff around with making batter, deep frying etc. to get that iconic chip shop batter. Just whack ’em straight out the freezer and straight into the oven.
That way you’ve got time to focus on all the trimmings.
Homemade chunky chips and curry sauce anyone?
Because no chippy is complete without chips and curry sauce, takeaway or fakeaway.
So, fish cake burger, homemade chips and curry sauce. Sounds heaven right?
Just one last thing – the great pea debate. To mush or not to mush?
I’ve traveled a fair bit of the world and it’s always so priceless when you say the words ‘mushy peas’ and watch people’s face’s drop 😂
I suppose it is quite an odd concept, but for me they gotta be mushed and they gotta be in the fish cake burger.
Do you mush your peas? Have you ever heard of mushy peas? Are you now questioning everything you thought you knew about the world!? Let me on know in the comments!
And there we have it!
Proper British comfort food made in the comfort of your own home. Young’s you’ve saved my Friday fakeaways and my waistline in the process!
So, let’s tuck in shall we?
Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my Weekly Mailing List (where you’ll receive your FREE ECOOKBOOK) and stay in touch on Instagram, Facebook and Pinterest! 🧡
How to create the Ultimate Chippy Fakeaway (Full Recipe & Video)
Recreating your favourite chippy meal in the comfort of your own home couldn't be easier! Here I'll show you how to serve up the most delicious fish cake burgers with homemade chips and curry sauce.
- 2 packs Young's Chip Shop XL Fish Cake Burger
- 4 Soft White Rolls
- 1-2 tins Mushy Peas
- Sauce of choice
- 800g / 1.8lbs Potatoes, washed & unpeeled
- 4 tbsp Rapeseed Oil
- 1 tbsp Thyme, finely diced
- 1 tbsp Oregano, finely diced
- 2 small Shallots, finely diced
- 1 Apple (peeled, cored and diced)
- 1 clove Garlic, crushed
- 1 tbsp Rapeseed Oil
- 1 tbsp Plain Flour
- 1 tbsp Curry Powder
- 1 tsp Fresh Ginger, finely diced
- 1/2 tsp Fish Stock Paste
- 1/2 tsp Tomato Puree
- 500ml / 2cups Water
- Salt & Ground Black Pepper, to taste
Cook fish cake according to pack instructions.
Spread your desired amount of mushy peas over half your roll, top with the fish cake and finish with a dollop of your favourite sauce!
Cut your potatoes into a chunky chip shape, then pop in water to soak for 10 mins.
Drain well and combine with your rapeseed oil, oregano, thyme and seasoning.
Bake in the oven at 200c/390f on a baking tray for 25 -30 mins.
Heat up your oil over medium heat in a suitably sized saucepan. Add your shallots and fry until soft.
Add your ginger, garlic & apple and sweat for 2-3mins. Stir in your flour, curry powder and tomato puree.
Add in your fish stock paste and water, stir, then simmer for 10 minutes. Use a hand blender to smooth out the sauce, retaining some texture.
Watch how to make it!
a) Herbs - Feel free to sub dried herbs instead of fresh.
b) Wire Rack - For an extra crispy finish pop your fish cakes on a wire rack in the oven.
c) Calories - Based per fish cake.
Looking for another quick and easy fish dinner? Check out my Pan Fried Cod!