Thick cod loins coated in an ultra-crispy panko crust and served with homemade lime mayonnaise, roasted baby potatoes, and a lightly dressed green salad.
Ingredients
- 720 g fresh skinless cod loins
- 180 g panko breadcrumbs
- 100 g all-purpose flour
- 3 pieces fresh eggs
- 3 pieces limes
- 1 tsp Dijon mustard
- 15 cl canola oil
- 50 cl sunflower oil
- 800 g baby potatoes
- 2 tbsp extra-virgin olive oil
- 200 g mixed baby greens
- 0.5 bunches fresh chives
- 1 tbsp white wine vinegar
- to taste fine salt
- to taste whole black peppercorns
Method
- Remove the cod from the refrigerator, check thoroughly for any pin bones, and pat all sides completely dry with paper towels. Cut into thick, even portions, season lightly with salt, and refrigerate uncovered.
- Wash and dry the baby potatoes. Transfer them to a baking dish, toss with olive oil, salt, and pepper. Roast in a hot oven until golden brown, tender in the center, and lightly crisp on the outside, turning halfway through cooking.
- Make the mayonnaise: separate an egg yolk, whisk it with the mustard and a pinch of salt, then slowly drizzle in the canola oil while whisking constantly to emulsify. Fold in finely grated lime zest, a splash of lime juice, and some of the chives. Chill until ready to serve.
- Set up three shallow dishes: the flour in the first, the remaining beaten eggs in the second, and the panko breadcrumbs in the third. Lightly season the flour and the panko.
- Dredge each cod portion in the flour and gently tap off any excess. Dip into the beaten egg, letting the excess drip off, then coat in the panko. Gently press the breadcrumbs with your palm to create an even crust without crushing the fish.
- Heat the sunflower oil in a heavy-bottomed skillet. It should be hot enough that a few panko crumbs sizzle immediately upon contact without burning.
- Gently lower the cod into the hot oil, taking care not to crowd the skillet. Fry until the underside is evenly golden brown, then carefully flip with a spatula and tongs. Continue cooking until the crust is golden and crisp while the center stays tender and flakes easily into large petals.
- Drain the cod on a wire rack rather than paper towels to preserve its crisp texture. Immediately finish with a light pinch of salt and fresh lime zest.
- Whisk together the white wine vinegar, a splash of lime juice, salt, and pepper. Whisk in a drizzle of olive oil, then dress the mixed baby greens just before serving.
- Arrange the roasted baby potatoes and dressed greens on warm plates. Add the crispy cod, spoon the lime mayonnaise alongside, and finish with the remaining chives and lime wedges.
Nutrition
Per serving
- Energy
- 761.4 kcal
- Protein
- 27.89 g
- Carbohydrate
- 51.71 g
- Fat
- 49.65 g
- Fibre
- 5.15 g
- Calcium
- 37.06 mg
- Iron
- 0.98 mg
- Magnesium
- 9.81 mg
