Cod with courgette shoestring fries
Ange Baxter of The Halsetown Inn near St Ives shares her recipe for cod with courgette shoestring fries
- Added on July 30, 2014
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Serves 4
Supported by
- You will need
- Method
- Cod 4 x 170g portions, skin on, hand line caught cod
For the fries:
- Courgettes 3, cut into shoestring fries style strips
- Milk 100ml
- Plain flour 100g
- Sea salt
- Vegetable oil 1 litre for a deep fryer/large saucepan
For the salad:
- Fresh peas 100g, podded, blanched and refreshed
- Fresh broad beans 100g, podded, blanched, refreshed, skins removed
- Watercress 100g, picked, stalks removed
- Mint leaves 25g
- Fennel bulb 1, shaved on a mandolin or carefully with a knife
- Lemon 1, juice
- Olive oil 100ml
-
Place the fish on a plate and season the skin with sea salt and olive oil (always oil the product never the pan). In a warm-hot pan place the fish skin-side down and cook gently for 5 minutes or until ¾ cooked, turn the fish to finish cooking, the skin should be nice and crisp.
-
Place the courgette fries in the milk briefly before dusting in seasoned flour. Sieve the courgette to dust off any excess flour. In two batches, place the courgette into a 180°c fryer or pot, fry until brown and crisp, for approximately 3 minutes. Drain on kitchen towel and season straight away with sea salt.
-
Place all the salad ingredients into a large mixing bowl and dress with the lemon juice and olive oil. Gently mix together.
-
Divide the salad into 4 and arrange on top of the fish. Serve the courgette fries separately in individual dishes. Garnish with a generous wedge of lemon.
You will need
- Cod 4 x 170g portions, skin on, hand line caught cod
For the fries:
- Courgettes 3, cut into shoestring fries style strips
- Milk 100ml
- Plain flour 100g
- Sea salt
- Vegetable oil 1 litre for a deep fryer/large saucepan
For the salad:
- Fresh peas 100g, podded, blanched and refreshed
- Fresh broad beans 100g, podded, blanched, refreshed, skins removed
- Watercress 100g, picked, stalks removed
- Mint leaves 25g
- Fennel bulb 1, shaved on a mandolin or carefully with a knife
- Lemon 1, juice
- Olive oil 100ml
Method
-
Place the fish on a plate and season the skin with sea salt and olive oil (always oil the product never the pan). In a warm-hot pan place the fish skin-side down and cook gently for 5 minutes or until ¾ cooked, turn the fish to finish cooking, the skin should be nice and crisp.
-
Place the courgette fries in the milk briefly before dusting in seasoned flour. Sieve the courgette to dust off any excess flour. In two batches, place the courgette into a 180°c fryer or pot, fry until brown and crisp, for approximately 3 minutes. Drain on kitchen towel and season straight away with sea salt.
-
Place all the salad ingredients into a large mixing bowl and dress with the lemon juice and olive oil. Gently mix together.
-
Divide the salad into 4 and arrange on top of the fish. Serve the courgette fries separately in individual dishes. Garnish with a generous wedge of lemon.