A couple of months ago we started to get a fresh fish delivery from a company called Coast & Glen – based in Scotland. Essentially every month we get a box of fresh fish couriered to our door. Caught and packed one day, in our fridge the next. It doesn’t get much better unless you have an ability to visit a fish market all the time. And way better than the supermarket stuff.
We wanted to do something a little different with our cod fillets. This light peppery flour coating gives it a bit of a golden colour and texture when pan frying but keeps it really light.
We also used a small quantity of Pomora Olive Oil flavoured with Chilli to fry the fish in which adds an extra depth of heat to the really light coating. Pomora is an excellent quality ethical oil imported from Italy so do have a read about it.
I love spicy flavours so using this lip tingling salad dressing is one of my favourite things, and so easy with only 4 ingredients.
- 2 skinless & boneless cod fillets, each cut in half lengthways so you have 4 pieces
- 3 tbsp oil for cooking – 1 Pomora Chilli Olive Oil and 2 normal Pomora Olive Oil
- 2 tbsp plain flour
- 1 tsp cracked black pepper
- 1 tsp sea salt
- 4 breakfast radishes (the long ones) finely sliced
- 2 banana shallots, finely sliced lengthways
- 1 large carrot, finely sliced into about 2inch lengthways batons
- 2 large handfuls mixed salad leaves
- about 3inch piece cucumber finely sliced lengthways into batons
- 1 tbsp coriander leaves finely chopped
- 1 tbsp mint leaves finely chopped
- 1 red chilli finely sliced seeds removed
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 1tsp sugar or palm sugar
- 1tsp chilli paste
- Firstly mix the flour, salt and pepper together in a bowl, dip the fish in this mix on all sides, shake off any excess and then leave to one side.
Mix the salad dressing – lime juice, fish sauce, sugar and chilli paste. Shake together in a clean jam jar, or whisk well and put aside for later
Heat the oil in a frying pan, when hot lay in the pieces of cod. Cook for about 2-3 mins on one side, then turn for about another 30 seconds until cooked through. Thick fillets may need a little longer.
While the cod is frying – toss together all the prepared salad ingredients in a bowl with 2 tbsp of the dressing.
Pat dry the cod on kitchen towel, then serve alongside the salad, with the extra dressing the side.
Happy eating 🙂
If you like this recipe and are looking for some other ideas using cod then take a look at these:
- Simple Miso Cod from Kavey Eats
- Cod with a garlic herb parmesan crust from Family Friends Food
- Sous Vide Cod with Chilli Lime Salsa from Franglais Kitchen
Disclosure: We pay for our own fish box every month. The olive oil featured in the recipe was gifted to us but no extra payment was received for the article.