Crumbed smoked cod & buttery smashed potato
Goes perfect with parsley sauce: see recipe for white sauce and just add fresh parsley at the end.
Crumbed smoked cod & buttery smashed potato
Goes perfect with parsley sauce: see recipe for white sauce and just add fresh parsley at the end.
Cooking Instructions
- 1
Preheat oven to 180°C.
- 2
Tear up your bread and place in a food processor and pulse until fine.
- 3
Add salt and pepper and place into a large dish.
- 4
In another dish, whisk egg.
- 5
On a separate small plate, place your flour and mix with more salt and pepper.
- 6
Cover the cod fillets with the flour by rubbing around on the plate. Then cover in the egg mixture. Then cover in the breadcrumb mixture.
- 7
Place cod to the side whilst you prep your new potatoes. Cut the big ones in half and make sure they are all roughly the same size.
- 8
Place into a pan with water, add salt and bring to the boil. Let them simmer for approx. 15 minutes or until a knife easily goes through.
- 9
Place your cod in the preheated oven for 20 minutes.
- 10
Once potatoes have boiled, drain them and leave in pan. Mash the potatoes and add lashings of butter. Add salt and pepper to taste.
- 11
Prepare a smaller pan of boiling water for your poached eggs. Add salt to the water.
- 12
Once the water is boiling, turn down to the lowest heat, create a swirl in the water with a spoon and slowly crack your eggs in the pan. Cook for 3 minutes for a nice golden poached egg.
- 13
Boil or microwave your peas, whatever you prefer.
- 14
Everything should be cooked and ready to assemble. Enjoy!
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