n a small heavy-based pan, reduce the heat and add
large, heavy-based frying pan. Add the onion and cook
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.
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.
hem to a large sauce pan with 15g of the butter
To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
Remove from the heat, mix in the sesame oil and season with salt and pepper.
Set aside.
Mix the spring onions with the chilli.
Lightly coat the fish fillets with seasoned flour.
Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
Serve the fish with the dressing spooned over.
nd garlic in a roasting pan. Dot with herb butter and
bsp oil in a frying pan and fry the bacon until
eturn the puree to the pan and beat in the remaining
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.
heavy based frying pan. Rinse the cod fillets and pat dry
ides.
Remove fillets from pan and pour broth, lemon juice
steam the potatoes over a pan of boiling, salted water, covered
lace flour in a shallow pan.
Place the almondine breading
n a bowl.
Dredge cod pieces on all sides and
hether they are being pan fried or deep fried.
The squash and
Do NOT wipe out the pan!
Add the oil to
eat oil in large frying pan, add garlic cloves (still unpeeled
bsp butter in a frying pan and saute the shallots until
he butter in a frying pan and fry the fish 2