50\u00b0.
Season the cod with salt and black pepper
If using dry salt cod: Soak in water for 12
190 degrees C).
Coat cod pieces in 1/3 cup
re cooking, pan fry the cod in a mixture of olive
n a bowl.
Dredge cod pieces on all sides and
To make the Tartar sauce, combine mayonnaise, pickle relish, capers, herbs and hard-boiled egg, if using. Season. Set aside.
Heat 2 tbsp oil in a large frying pan over high heat. Combine all-purpose flour and rice flour then lightly dust fish. Working in batches, fry fish for 2 mins per side, until crisp and cooked through. Drain on paper towels. Serve with Tartar sauce, French fries and sliced lemon.
lub soda to make a batter about the consistency of thin
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
Mix the flour and dry mustard together.
Heat the oil to 400 degrees.
Cut the fish into approximately 7x2\" wedges.
With a mixer, blend the flour mixture, water, egg, sugar and salt.
Dip each fillet into the batter coating generously.
Quickly drop in the hot oil.
Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!
nd place a piece of cod on top of each. Serve
Rub the Cod with Olive Oil, salt and pepper.
Place skin side down in hot saute pan.
Cook 3 minutes on skin side.
Turn and cook 2 minutes longer.
Place on plate in warm oven to rest few minutes.
While the Cod is resting, pour olive oil in pan.
Add rest of ingredirnts and gently warm, do not sizzle or fry ingredients, just warm through to blend flavors.
Serve over the Cod.
ased frying pan. Rinse the cod fillets and pat dry with
peel and reserve.
Add cod to pan and fry 3
repeat for all of the cod pieces; transfer to a plate
arge bowl until smooth. Refrigerate batter while chicken is brining.
nough beer to make a batter a little thinner than a
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Reserve warm.
For the Batter:
makes 1 3/4
Mix all the ingredients for the marinade.
Add the chicken cubes.
Mix well.
Set aside for 2 hours.
Mix all the ingredients for the batter in a bowl.
Beat well.
The batter should have a thick, but flowing consistency.
Add the marinated chicken cubes to the batter.
Keep aside for 30 minutes.
Deep-fry the chicken in hot oil till crisp.
Place the pakoras on a platter.
Sprinkle with chaat masala and serve.
BATTER:
In a medium bowl,