nd garlic in a roasting pan. Dot with herb butter and
bsp oil in a frying pan and fry the bacon until
heavy based frying pan. Rinse the cod fillets and pat dry
eturn the puree to the pan and beat in the remaining
hem to a large sauce pan with 15g of the butter
he oil in a frying pan and saute the fish over
epper.
Dip a fish fillet first in the flour, then
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.
Slice.
Heat a frying pan. Saute bacon and onions briefly
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.
n a small heavy-based pan, reduce the heat and add
ides.
Remove fillets from pan and pour broth, lemon juice
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.
lace flour in a shallow pan.
Place the almondine breading
Melt butter in a frying pan and sweat onion and garlic
bsp butter in a frying pan and saute the shallots until
Wash the codfish fillet and pat dry with kitchen
eason.
To prepare the fried components, mix the egg yolk