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I’m a big believer in enjoying the simple things in life.  Often we find ourselves chasing the big dreams and get lost in making plans that we forget to enjoy the little things.  The same can be said about the food that we cook, we tend to throw in all the ingredients and presume that something that takes hours and requires a lot of attention is going to taste epic.  In some cases this is true, but just because something is super speedy to put together it doesn’t mean that it’s not just as delicious.  This chip shop fish sandwich is potentially the easiest recipe that I’ve ever posted, however, it’s also one of the tastiest.

I’m all about making nourishing meals that are packed full of flavour, nutritious and speedy. With a toddler, slaving over the hob just isn’t possible and with meals like this fish sandwich that’s ready in a flash, really isn’t necessary.  Fish sandwiches are one of my not-so guilty pleasures and when I’m not in the mood to cook it’s on my list of quick fixes for lunch or dinner. We always have fish fingers in the freezer because they’re one of Aiden’s favourite things to eat and of course; it means I get to enjoy them too!

5 from 1 vote
Ultimate Chip Shop Fish Sandwich

Quick and simple, but doesn't compromise on taste. Speedy comfort food in the form of a fish sandwich drizzled with sriracha mayonnaise. 

Course: Main Course
Author: Jemma Andrew-Adiamah
  • 1 Young's Chip Shop Cod Fillet
  • 1 Ciabatta roll
  • Courgette Ribbons
  • Sliced Beef Tomatoes
  • Little gem lettuce
To make the Sriacha Mayonnaise
  • 3 tbsp mayonnaise
  • 2 tbsp sriracha sauce
  1. Preheat the oven to 200 degrees and cook the cod fillet for 18-20 minutes.

  2. Meanwhile, stir together in a bowl the mayonnaise and the sriracha sauce and set aside. 

  3. When the cod fillet has finished cooking allow it to cool slightly and begin to assemble the sandwich.

  4. Layer up the little gem lettuce, courgette ribbons, and tomato slices and top with the fish fillet.  Drizzle with the sriracha mayonnaise and place the ciabatta lid on top. 



Frozen fish has got me out of many situations when we had come to the end of our weekly shop and had barely anything to cook with, which is kind of how this sandwich was born.  Fish fingers are great, but sometimes I like to treat myself with a Chip Shop Fish sandwich, which you can now cook at home, thanks to Young’s.  Their Chip Shop Cod Fillets are responsibly sourced and the fish is succulent, flaky, and coated in a unique, crisp bubbly batter.  They really take my sandwich up another level!

Young’s has also teamed up with Ruth Langsford to create a series of cookery videos to demonstrate how you can use their products in exciting and tasty meals. I love the idea of this for a fuss free Friday night family meal – a great way to celebrate the arrival of the weekend!

I actually made this for lunch the other day and it was ready in record time with very little effort, but maximum flavour. The sriracha mayonnaise adds a mild gentle heat that I love with the vegetables that add a fresh note and crunchy texture against the lovely flaky fish.

What is one of your quick and speedy meals that you like to make when you’re not in the mood to cook?  Do you buy frozen fish?  

*This post was commissioned by Young’s, but all opinions are my own.