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Fish and chips with potato crust
Savory recipes
Spring
Summer
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Winter
Under 30 minutes
Easy
Casserole
Poêle
Prep time
15 minutes
Cooking time
10 minutes
Serves
4 people
Method
- Remove the skin from the cod and cut the steaks into two or three pieces (depending on their size).
- Pour the potato flakes onto a plate and season.
- In a large bowl, beat the eggs with a whisk.
- Dip the cod into the egg, drain, then roll in the potato flakes.
- Heat the peanut oil in a saucepan or frying pan to 160°C (320°F), then immerse the cod steaks.
- Once seared, drain and place them on some paper towel.
- Serve warm with baby spinach, lemon quarters and tartar sauce.
Tartar sauce
- Whisk the hard yolks, mustard, and lemon juice, then whisk in the olive oil. Add the choppeds egg whites, gherkins, spring onion, and chopped parsley.
- Season as needed.
Ingredients
- 4 cod steaks of around 150 g (5.3 oz) each
- 1 bag of potato flakes (around 125 g or 4.4 oz)
- 4 egg whites
- 1 L (4 and 1/4 cups) peanut oil
- Salt, pepper
- 100 g (3.5 oz) baby spinach leaves
- 2 lemons
Tartar sauce
- 2 hard-boiled eggs
- 1 lemon (juiced)
- 1 tbsp Dijon mustard
- 25 cl (1 cup) olive oil
- 2 tsp gherkins in vinegar (chopped)
- 1 spring onion (chopped)
- ¼ bunch of flat-leaf parsley (chopped)
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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