Battered Coated Fish, Potato Wedges and Remoulade

Name: Battered Coated Fish, Potato Wedges and Remoulade
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 2 out of 4 Large Cod Fillets in Batter; 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

Preparation time

10'

Cooking time

20'

Nr of servings

Difficulty Level

Battered Coated Fish, Potato Wedges and Remoulade

Spice up your mid-week meals with this treat – for hungry families who have a taste for adventure at mealtimes!

Preparation time

10'

Cooking time

20'

Nr of servings

Difficulty Level

Spice up your mid-week meals with this treat – for hungry families who have a taste for adventure at mealtimes!

Ingredients

2 out of

4 Large Cod Fillets in Batter

1 pot of

Remoulade

250

potatoes, cut into wedges

teaspoon

dried garlic

teaspoon

garam masala

teaspoon

paprika

teaspoon

curry powder

teaspoon

cayenne

teaspoon

black pepper

teaspoon

fine sea salt

teaspoons

olive oil

Spice up your mid-week meals with this treat – for hungry families who have a taste for adventure at mealtimes!

Method

Begin by making the marinade. Combine the garlic, garam masala, paprika, curry powder, cayenne pepper, black pepper, sea salt and olive oil.
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.
Cover a second baking tray with a sheet of baking paper and place the frozen cod fillet on top.
Place the tray on the middle shelf of the pre-heated oven and bake for 25 minutes until golden-yellow.
When ready, plate up the spicy potatoes and cod fillet and serve with a small pot of remoulade.