Description
Please note: All fish is cut by hand. Weights are approximate
Cod Fillet
£4.10
Fresh Cod Fillet (160-180g)
- One of the UK’s favourite fish
- Expertly prepared by our team of Fish Filleters
- Creamy, firm flesh
- Ideal for fish & chips, baking or poaching
- Low fat, high protein – proven cardovascular heart benefits
- Full of immune system boosting vitamins B & D
- Caught from the well-managed & sustainable stocks of Northern Europe
Recipe
Beer battered cod, hand cut chips, lemon and tartare sauce
submitted by Clyde Hollet from the Crab and Lobster in Sidlesham
For two portions
Ingredients
- Two 160-180g cod portions
- 100 grams of self-raising flour
- 100 mls of cold fizzy larger
- 30 mls of carbonated water
- 20 mls of cold rape seed oil
- 1 tablespoon of mild curry powder
For the chips
- 500 grams of Maris piper or Agria potatoes, peeled and cut into chips
For the tartare sauce
- 20 grams of chopped gherkins
- 20 grams of chopped baby capers
- Chopped parsley
- 3 Tablespoons of mayonnaise
- Zest and juice of half a lemon
- Splash of white wine vinegar
Method
For the beer batter
- Add the dry ingredients into a bowl
- Slowly add the beer and carbonated water and whisk until smooth
- The add the oil, season to taste, and refrigerate
For the chips
- Place the cut chips into a clean fryer and cook at 140 degrees until soft, but without colour, and allow to cool
For the tartare sauce
- Place all the ingredients into a bowl, mix well, and season
To finish – coat the cod portions in seasoned plain flour and remove any excess, place the cod into the chilled batter and coat well. Fry at 180 degrees for 5-6 minutes until light golden brown and season if desired. Remove from the fryer and drain any excess oil. Then add the chips to the fryer and cook until crisp, drain well. Serve with the tartare sauce and a wedge of lemon
Recipe 2
Roasted Cod, Girolles, Braised Gem Lettuce, Summer Herb Broth
Submitted by Lee Parsons from The Parsons Table in Arundel
For four portions
Ingredients
- Four 160-180g Centre Cut Cod Portions, Skin removed
- 100 grams of Golden Girolle Mushrooms – Cleaned
- 100 grams of Spring Onions – Trimmed
- 1 Vine Ripened Tomato
- 100 grams of Broad Beans
- 2 Heads Gem Lettuce – Cut into halves
- 2 grams Chopped Chervil
- 4 pieces Chopped Basil Leaves
- 2 pieces Chopped Tarragon Leaves
- 2 grams Chopped Chives
- 2 grams Chopped Flat Parsley Leaves
- 1 piece Chopped Lemon Thyme
- 1 tbsp Olive Oil
- 30 grams Butter
- 100ml Vegetable Stock
- 100ml Chicken Stock
- 15 grams Unsalted butter to finish sauce
- Juice from 1 lemon
- Salt and pepper for seasoning
Method
- Gently wilt the lettuce in a 10g of the butter, add the vegetable stock. Cover and bring to a simmer for 2-3 minutes. Season to taste with salt and pepper. Remove from the heat. Reserve in cooking liquor until required
- Sweat the onions using 10g of the butter, add chicken stock and thyme. Season to taste with salt and pepper. Simmer until tender, approx. 3-4 minutes. Reserve in cooking liquor until required
- Blanch the Broad beans in boiling salted water. Refresh in Iced water. Remove the outer grey skin / pod.
- Cut tomato into quarters. Remove the seeds and cut the flesh into approx 1cm squares
- Heat a heavy bottom pan. Add a tbsp of olive oil. Sear the Cod ‘Skin side’ until a deep golden colour. Turn the cod over. Reduce the heat. Season with salt, pepper and cook for a further 3-4 minutes. Remove the pan from the heat. Finish the cooking of the fish with a squeeze of fresh lemon juice.
- Sweat the girolles in remaining butter, seasoning with salt and pepper. Moisten with a little of the braising liquor from both the onions and lettuce. Simmer for 30 seconds
- Whisk in the unsalted butter and season to taste
- Add broad beans, tomato dice and freshly chopped herbs (chervil, basil, tarragon, chives & lemon thyme) to the cooked mushrooms.
- Place the cooked lettuce into centre of plate. Spoon all vegetable garnish around lettuce
- Place roasted cod onto the lettuce, serve
