Smoked Almond-Crusted Cod with Potato Wedges
You won’t be able to stop dipping your potato wedges in the smoky mayo featured in this recipe.
Serves 4 Total time 40 mins
For the potatoes
• 900g red potatoes, cut into wedges with the skin on
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
For the smoky mayo
• 4 tbsp mayo
• 15g fresh parsley, finely chopped
• 1/2 tsp smoked paprika
• Zest and juice of 1/2a lemon
For the fish
• 3 tbsp gluten-free plain flour
• 2 eggs, beaten
• 2 slices gluten-free bread, blitzed to a crumb (we used BFree Brown Seeded Loaf)
• 2 x 65g Blue Diamond Smokehouse Almonds, blitzed to a crumb
• 650g cod loins, whole or cut into 3cm strips • 8 tbsp extra virgin olive oil
1. Preheat oven to 200ºC/180ºC fan/Gas 6.
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
3. Make the mayo by combining all the ingredients in a bowl with some seasoning, then set aside.
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.
5. Dip each piece of fish into the flour, then the egg, then the crumbs, coating each time.
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.
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.
This combo also works well with chicken (breast or chunks). Why not double the crumb mix and freeze half for another time?
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