
Ingredients
- 1kg bag over potato wedges
- 600g (1lb 5oz) cod loin
- 50g (2oz) plain flour
- seasoned
- 1 egg
- 175g (6oz) fine white breadcrumbs
- vegetable oil
- for frying
- 1 lemon
- cut into wedge
Details
servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
1 Cook the potato wedges according to the pack instructions. Cut the cod loin in to 8 thick pieces. Dust each piece of fish lightly with seasoned plain flour. Beat the egg and pour on to a flat plate. Dip each piece of fish first in the beaten egg, then in the breadcrumbs, to coat.
2 Half-fill a deep frying pan with vegetable oil and heat until very hot - a small cube of bread dropped in should brown in about 30 seconds. Add half the breaded fish and fry for 3 to 4 minutes, turning once or twice until the breadcrumb coating is crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Cook the remaining fish in the same way.
3 Serve immediately with the potato wedges, lemon wedges, peas and mayonnaise.
Like these recipes? Then you'll love
-
Tasty Southwest Quesadilla 3.9/5 (178 Votes)
-
Baigan Choka (Caribbean Aubergine... 3.3/5 (195 Votes)
-
Fish with leeks 3.7/5 (171 Votes)
-
Lemon Ice Lollies with Liquorice... 3.6/5 (138 Votes)
-
Pumpkin and cinnamon jam 3.4/5 (150 Votes)
-
The ultimate makeover: Fish & chips 4.1/5 (92 Votes)
-
Bread Sauce 3.9/5 (78 Votes)
-
Lemon Chicken 3.3/5 (123 Votes)
Leave a comment about this recipe