Cod with courgette shoestring fries

Ange Baxter of The Halsetown Inn near St Ives shares her recipe for cod with courgette shoestring fries
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Cod and courgette shoestring fries recipe from The Halsetown Inn

This recipe from Ange Baxter of The Halsetown Inn, near St Ives, is a lighter take on traditional fish and chips

halsetowninn.co.uk

Serves    4

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  • 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
  1. 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.

  2. 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.

  3. Place all the salad ingredients into a large mixing bowl and dress with the lemon juice and olive oil. Gently mix together.

  4. 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

  1. 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.

  2. 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.

  3. Place all the salad ingredients into a large mixing bowl and dress with the lemon juice and olive oil. Gently mix together.

  4. 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.

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