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SALT COD FISH & CHIPS

A fresh and delicious twist on the British classic, fish and chips. This recipe uses Spanish salt cod in panko breadcrumbs served with homemade chips and Brindisa smoked alioli. 

Recipe by Sophie Rushton-Smith from @THECORNERPLOT
READY IN

1 hour

COOKING TIME

50 mins

PREP TIME

24 hours

SERVES

2 people

ingredients

  • 1 Brindisa Salt Cod Fillet
IN STOCK
  • 2 Large Potatoes
  • Brindisa Olive Oil
IN STOCK
  • 10 tbsp Panko Breadcrumbs
  • 2 tbsp chopped Parsley
  • Zest of 1/2 Lemon
  • Black Pepper
  • 1 Jar of Finca La Barca Oak Smoked Alioli
IN STOCK
  • Smoked Sweet Paprika
IN STOCK

Method

Salt cod preparation (24 hours in advance)

1) Rinse the cod under cold water to remove the coating of salt.

2) Place in a dish, cover with cold water and refrigerate for 24 hours, changing the water several times. Drain and pat dry before using.

3) Preheat oven to 220 C/200 C fan. Cut the potatoes into chips and parboil for 5 mins in salted water. Drain and leave to steam dry. Pour olive oil into an ovenproof dish, enough to almost coat the base, and place in the oven to heat up. When hot, transfer the potatoes to the dish, spoon over the oil, and sprinkle with sea salt. Cook for 20mins, turning once.

4) Mix the panko, parsley, lemon zest and black pepper in a shallow bowl. Pat the salt cod fillet dry with kitchen towel, then coat with a layer of oak-smoked alioli. Cover with the panko crumbs and place on a lined oven tray.

5) Place in the oven, with the chips, and cook for15 mins (or until cooked, 63C). Remove from oven, drain the chips on kitchen towel and sprinkle with a little smoked sweet paprika.

6) Serve with extra alioli.

ingredients

  • 1 Brindisa Salt Cod Fillet
(each)
IN STOCK
  • 2 Large Potatoes
  • Brindisa Olive Oil
IN STOCK
  • 10 tbsp Panko Breadcrumbs
  • 2 tbsp chopped Parsley
  • Zest of 1/2 Lemon
  • Black Pepper
  • 1 Jar of Finca La Barca Oak Smoked Alioli
IN STOCK
  • Smoked Sweet Paprika
IN STOCK

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