Smoked almond-crusted cod with potato wedges
By OcadoLifeFor fish and chips like no other, use smoked almonds to make a crispy crumb for the cod.Time and servings
Ingredients
11 total- 2 almonds, (blitzed to a crumb)
- 900 g of red potatoes, (cut into wedges with the skin on)
- 3 tbsp of extra virgin olive oil, (plus 8tsp for the fish)
- 1 tsp of smoked paprika, (plus half a teaspoon for the mayo)
- 4 tbsp of mayonnaise
- 0.5 lemon, (zest and juice)
- 3 tbsp of gluten-free plain flour
- 2 eggs, (beaten)
- 2 slices of gluten-free bread, (blitzed to a crumb)
- 650 g of cod loins, (whole or cut into 3cm strips )
- 15 g of fresh parsley, (finely chopped)
Method
7 stepsStep 1
Preheat oven to 200ºC/180ºC fan/gas 6.
Step 2
Toss the potato wedges in an ovenproof tin with the oil, paprika and some seasoning. Place in the oven for 35 mins, or until golden, tossing halfway.
Step 3
Make the mayo by combining all the ingredients in a bowl with some seasoning, then set aside.
Step 4
For the fish, line up 3 bowls. Put the flour in the first, the eggs in the second and the bread and almond crumbs in the third.
Step 5
Dip each piece of fish into the flour, then the egg, then the crumbs, coating each time.
Step 6
Heat the oil on a low-medium heat in a large non-stick pan, add the fish and cook for roughly 6 mins each side (or longer, depending on the thickness of your cod). Once golden, remove to a plate lined with kitchen roll.
Step 7
Remove the cooked potatoes from the oven and plate up the fish and chips, adding a dollop of mayo and a wedge of lemon.