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Fish 'n' Chips with Curry Sauce

A healthy take on a traditional fish 'n' chips served with our Mayflower Medium Curry Sauce. Created by one of our customers @carlsheathyeats.


Serves: 1+

  • Cod fillets 1 per person
  • Wholemeal bread (blitzed into crumbs) 2-3 slice
  • Egg wash (Eggs beaten & mixed water) 2 large eggs 1 tbsp water
  • Paprika 1 tsp
  • Potatoes 1 per person
  • Mayflower Medium Curry Sauce Mix 28g
  • Garden peas 1/4 cup
  • Roast vine tomatoes 1 vine
  • Cold water 70-100ml


  1. Cut the potatoes into desired chip size, spray with oil and season with salt & pepper, bake in the oven at 180ºC for 40 mins, turning half-way through.

  2. In a bowl mix the breadcrumbs, salt, pepper and paprika to taste. In a separate bowl add the egg wash.

  3. Brush the cod fillets with egg wash, then coat with the breadcrumbs, place on a baking tray and bake for 20 minutes or until fully cooked.

  4. Whisk 28g of Mayflower Curry Sauce Mix together with 70ml of water, bring to the boil, then simmer for 2-3 minutes.

  5. ENJOY!

Mayflower Medium Curry Sauce Mix

Made with

Mayflower Medium Curry Sauce Mix

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