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Smoked almond-crusted cod with potato wedges

Smoked almond-crusted cod with potato wedges

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

For fish and chips like no other, use smoked almonds to make a crispy crumb for the cod. Looking for more fish recipes? Look no further.
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Ingredients

  • 900g red potatoes, (cut into wedges with the skin on)
  • 3 tbsp extra virgin olive oil, (plus 8tsp for the fish)
  • 1 tsp smoked paprika, (plus half a teaspoon for the mayo)
  • 4 tbsp mayonnaise
  • 15g fresh parsley, (finely chopped)
  • ½ Lemon, (zest and juice)
  • 3 tbsp gluten-free plain flour
  • 2 Eggs, (beaten)
  • 2 Slices gluten-free bread, (blitzed to a crumb)
  • 2 Almonds, (blitzed to a crumb)
  • 650g cod loins, (whole or cut into 3cm strips )

Method

Step 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.

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