There are a few fixes I need in my life on a regular basis. One of them is fish and chips.
I have however one big ol' fish and chip-shaped problem. That is that there are no good chippies near me. I can get top notch tapas, oh yes. Incredible kebab. Resplendent Sunday roasts, and cake 'til kingdom come. But decent fish and chips? Alas, no. I have an inkling that is because I don't live in the North of England.
My salvation comes in the form of this recipe. Cod and Chips in under 15 minutes, it might not be the real McCoy, but it's a hell of a lot less calories, and it has all the flavours of a fish supper. I have mine with a bit of something green – broccoli, usually *polishes halo*.
15 Minute Cod and Chips (serves 2 as a main)
For the cod and chips you'll need:
- 2 pieces of cod loin
- 2 baking potatoes, cut into cubes
- veg/sunflower oil
For the lemon and dill mayonnaise:
- 1 lemon, zest and juice
- fresh dill, chopped
- 1 tbsp capers, chopped
- 2 tbsp mayonnaise
- Heat 2 tbsp of sunflower or veg oil in a large frying pan. When hot, add your cubed potatoes and STAND BACK, they tend to spit a little. Fry them for 15 minutes (turning occasionally) until lovely and golden.
- Mix the mayonnaise, capers and dill with the zest and juice of half your lemon. Mix well.
- Coat your cod loins in sunflower oil and heat a non-stick pan.
- When the pan is hot, add your cod and cook on each side for about 3 minutes.
- Squeeze the remaining lemon juice over the fish whilst it's in the pan.
- Turn the chips on to kitchen paper, season with salt.
- Serve and enjoy. Cup of tea optional but highly recommended.