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Fish and potato wedges


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  • 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


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


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.


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