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Quick salt cod
Quick salt cod
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Total Time:
30 minutes
Portuguese-inspired fish and chips recipe inspired by bacalhau à Brás.
Ingredients:
  • 2 x 150 g cod fillets skin on, scaled, pin-boned, from sustainable sources
  • 500 g Maris Piper potatoes
  • 2 large free-range eggs
  • ½ a bunch of flat-leaf parsley (15g)
  • 2 teaspoons black olive tapenade
Instructions:
  • Generously season the cod with sea salt all over and set aside. Scrub and chop the potatoes into 1cm cubes. Place in a large non-stick frying pan over medium heat with 2 tablespoons of olive oil, salt, and black pepper. Cook for 10 minutes until slightly golden, tossing occasionally. Rinse the fish and pat dry. Push the potatoes to one side of the pan and add the fish. Cook for 3½ minutes on each side until just cooked. Beat the eggs in a bowl with finely chopped parsley. Transfer the fish to a plate, pour the egg mixture over the potatoes, toss for 30 seconds, then divide between plates. Remove fish skin, flake the flesh over potatoes, and dot with olive tapenade. Garnish with parsley, olive oil, and red wine vinegar. Serve with a fresh green salad. Enjoy!

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