PAN FRYING COD FISH RECIPES
BEST FISH RECIPES - OLIVEMAGAZINE
PAN-FRIED COD WITH CHAMP RECIPE | BBC GOOD FOOD
Champ, a traditional Irish accompaniment of potato and spring onion, adds real warmth to this simple cod dish
Provided by John Torode
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
- Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
- Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.
Nutrition Facts : Calories 890 calories, FatContent 58 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.5 milligram of sodium
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- Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
- Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
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