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Battered Coated Fish, Potato Wedges and Remoulade

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Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level
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Spice up your mid-week meals with this treat – for hungry families who have a taste for adventure at mealtimes!
'
Preparation time
'
Cooking time
2
Nr of servings
Difficulty Level

Ingredients

  • 2 out of 4 Large Cod Fillets in Batter
    Birds Eye 4 Battered Cod Fillets
  • 1 pot of Remoulade
  • 250 g potatoes, cut into wedges
  • 1 teaspoon dried garlic
  • ½ teaspoon garam masala
  • ½ teaspoon paprika
  • ½ teaspoon curry powder
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper
  • ½ teaspoon fine sea salt
  • 2 teaspoons olive oil

Method

  1. Begin by making the marinade. Combine the garlic, garam masala, paprika, curry powder, cayenne pepper, black pepper, sea salt and olive oil.
  2. Coat the potatoes with the marinade, spread them evenly over a baking tray and place on the top shelf of a preheated oven at 220C (gas mark 4-5) or 200C if you have a fan-assisted oven, for 30 minutes.

  3. Cover a second baking tray with a sheet of baking paper and place the frozen cod fillet on top.
  4. Place the tray on the middle shelf of the pre-heated oven and bake for 25 minutes until golden-yellow.
  5. When ready, plate up the spicy potatoes and cod fillet and serve with a small pot of remoulade.

Tags

Dinner
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