Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Smoked almond-crusted cod with potato…
Smoked almond-crusted cod with potato wedges

Smoked almond-crusted cod with potato wedges

Brought to you by: OcadoLife

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.
Share recipe

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.

Shop the ingredients

You might like