Battered cod with oven-roasted potatoes

To achieve a crispy and tasty crust on the fish, you can coat it in batter. It tastes wonderfully with oven-roasted potatoes and a fresh green salad. You can also find many ready-battered fish options in the frozen section—it's as simple as that! All our recipes are sourced from godfisk.no

Photo: Studio Dreyer+Hensley

Time required: 60 min
Difficulty: Medium

Ingredients

Servings

600 g cod fillet, skinless and boneless
1 dl wheat flour
4 pcs egg
1 dl Breadcrumbs for coating
1 tsp salt

Side Dishes

Salad
tomato salsa

Method

Oven-roasted potatoes

Preheat the oven to 225°C.
Wash the potatoes with the skin on and cut into wedges.
Toss the potato wedges in a mixture of olive oil, thyme, finely chopped garlic, salt, and pepper, then place them in an ovenproof dish or baking sheet.
Bake the potatoes in the oven for about 30 minutes, or until they are golden brown and
cooked through. Turn them a couple of times during baking.

Battered cod

Use pre-battered cod from the fish section, or make your own with these simple steps.
Cut the cod into pieces approximately 5×3 cm.
Mix wheat flour, salt, and pepper in a large bowl.
Beat the eggs in another large bowl.
Place the bread crumbs in a third large bowl.
First coat the cod in the flour mixture, then in the eggs, and finally in the bread crumbs.
Cook the cod in hot margarine in a frying pan for about 4 minutes on each side.
Serve the battered cod with oven-roasted potatoes, salad, and tomato salsa.

If you want to fry the fish

Heat oil in a steel or cast iron pot. The oil should be maintained at 180°C during frying. It’s ready when a bread cube turns brown in 1 minute.
Fry the fish until golden in the hot oil, about 3-5 minutes. Remember not to fry too much fish at once, as this will lower the oil temperature.