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Cod and Chips with Tartare Sauce

Use panko breadcrumbs and almonds for a tasty crumbed fish meal. Serve with chunky chips and delicious homemade tartare sauce.

Cod and Chips with Tartare Sauce

Serves 4

 4-6 baking potatoes, scrubbed

2 tbsp olive oil

1 tbsp chicken stock powder

4 x 175g pieces blue cod

1 cup plain flour

½ cup ground almonds

1 cup panko breadcrumbs

2 tbsp lemon zest, finely grated

3 eggwhites

grapeseed oil, for frying

romaine lettuce and lemon 

wedges to serve

Tartare Sauce

2 egg yolks

2 tsp Dijon mustard

1 tbsp white wine or tarragon 

vinegar

1 cup vegetable oil

1 tbsp chives, finely chopped

1 tsp tarragon, finely chopped

1 tbsp gherkins, finely chopped

1 tbsp capers, finely chopped

 

Preheat oven to 200°C. Cut potatoes into chunks. Drizzle with oil and sprinkle with stock powder. Bake for 35-40 minutes.

Meanwhile, pat fish dry with a paper towel. Put flour on a plate. On another plate, mix almonds and breadcrumbs with lemon zest. Whisk eggwhites until foamy. Dip fish into flour, then into eggwhite, then into breadcrumb mix. Chill until ready to cook.

Heat oil in a frying pan and fry fish on both sides, until just golden brown. Place in a low oven for 5-10 minutes, depending on thickness of fish.

To make tartare sauce, place egg yolks, mustard, salt and vinegar in a food processor. Whizz until pale, then slowly add oil until it forms a thick emulsion. Fold in remaining ingredients and season to taste.

Serve cod with potato wedges, tartare, romaine lettuce and lemon wedges.

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