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Lemon & Herb Crusted Cod, Mushy Peas, Salt & Vinegar Potatoes and Chip Shop Curry Sauce
Serves: 4
Cooking Time ~50 mins
The idea behind this was to cram as many flavours of the Chip Shop into one meal as possible. You can use Cod Fillets if you like, but Loins are so much better here. Sub out the Vinegar if it's not your thing. You can make the Curry Sauce in advance, but it might go gelatinous so you'll just need to gently heat it in a pan, slowly mixing in some extra water as you go.
Ingredients:
4x Cod Loins
100g Butter
30g Fresh Parsley
2 Lemons
2x Garlic Cloves
50g Panko Breadcrumbs
800g Baby New Potatoes
Cider Vinegar
400g Frozen Peas
Fresh Mint
For the Curry Sauce:
4tsp Cornflour
½tsp Chinese 5 Spice
½tsp Ground Ginger
½tsp Garlic Powder
1tsp Curry Powder
1tbsp Butter
2tsp Soy Sauce
250ml Vegetable Stock
Method:
Preheat your oven to 200°C.
Start with the Lemon & Herb Crust. You'll need a food processor here. I used a stick blender and it worked well. Mix your 100g of Butter with the 30g of roughly chopped Parsley. Zest 1 of the Lemons into the mix too, as well as some Salt and Pepper. Blitz this all up into a fine paste. Once blended, stir in your Breadcrumbs until well mixed.
Next, cut off two squares of baking paper. Lay the mixture on top of one of them, and put the other layer on top. Use a rolling pin to roll the mixture out thinly, to about a couple of cms. Once thin, leave in the fridge to harden up a bit.
Get your Potatoes in a large pan. Cut the larger ones to the size of the smallest ones. Get some Boiling Water in the pan with plenty of Salt. Boil these for about 5 or so minutes until they just start to soften but are still holding their shape well.
While they're boiling, get a baking tray with some Vegetable Oil in the oven to heat.
When boiled, drain the Potatoes and shake carefully but vigorously to fluff the edges up a bit. Add to the heated baking tray and stick in the Oven for about 30 minutes. You'll want to check on them after about 20 and give them a shake.
Get your Lemon & Herb crust out of the fridge. Peel back the baking paper and use the Cod Loins as a stencil to cut out the right size of crust. Lay on top of the Fish and place them on another baking tray on top of a sheet of baking paper.
The Fish will need about 15 minutes, so time that with the Potatoes being finished.
For the Mushy Peas, just add the Frozen Peas to a saucepan with a large knob of Butter, some finely chopped Mint and some Salt and Pepper. Cook gently with the lid on for 10 minutes. When it's done you can just blitz through with a stick blender and add the juice of half a Lemon.
While the Fish/Potatoes are cooking, you can make a start on your Curry Sauce. Mix all the dry spices together with half of the Cornflour. Melt the Butter in a frying pan and add the dry mix in, stirring well. Cook off for about a minute.
Add 2tbsp of the Veg Stock to the rest of the Cornflour and mix well.
Start slowly adding the Vegetable Stock to the pan, bit by bit, mixing well and thoroughly before adding more. Add the Veg Stock/Cornflour mix too. Keep going until all the Stock is mixed in and you should have a lovely fragrant sauce. Drop a couple of tsp of Soy Sauce into it for some added depth.
All your elements should be cooked by now. Take the Potatoes out of the oven and transfer to a bowl. Toss with Salt until well coated. Add Vinegar if you like, slowly to make sure you don't overdo it.
Time to plate! Carefully place the Cod Loins onto a bed of the Mushy Peas. Plate up some of the Potatoes and add some Curry Sauce.
Enjoy! If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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