Fried fish and potatoes... when it's done properly, it's one of the most satisfying meals. As I have mentioned already on my blog, these days I am going crazy for the clarified butter as introduced by Lurpak's new Cook's Range. I even tried it in a sweet dish (but I will do a separate post about it). To keep the prices down, go for the bag of frozen cod fillets (for example, Tesco has frozen cod for £3.25 for 5 fillets).
Cod fillets in crumbs
2 Cod fillets (about 130g each)
bread crumbs (from 3 slices of stale-ish bread)
1tsp grated lemon zest
1tsp finely chopped parsley
sea salt, pepper, thyme
2tbsp clarified butter
2 medium potatoes, thinly sliced
2 spring onions, chopped
2tbsp+ clarified butter
Start by slicing the potatoes thinly and frying in the clarified butter until golden and cooked through for about 15 minutes. Keep stirring them. If you like your fried potatoes chunky, you might need to parboil them first. Add the spring onions, finely sliced, in the last few minutes of cooking. Season with sea salt.
This is the most delicious way of cooking fried potatoes. Simple, easy but oh so tasty! The clarified butter takes this simple dish to a new level.
Pat dry the cod fillets, dip them in the beaten egg with chopped parsley, then coat in bread crumbs with finely grated lemon zest.
Heat the clarified butter in a frying pan, when it starts sizzling, put the cod fillets in it. Fry until the crumbs are golden brown on both sides for about 4-5 minutes on each side. Season with sea salt and pepper (I use the salt grinder with pepper and thyme, but this is optional).
You can substitute cod for any other white fish, if you like.