Off Duty Chef: Bringing It Home airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 4
- 600g cod fillet, skinned andcleaned
- 100g fine sea salt
- 1 litre cold water
- 3 eggs, mixed with a splash of milk for egg wash
- 200g breadcrumbs
- 100g flour
- 10 medium rooster potatoes
- 8 cloves garlic, peeled
- Handful rosemary stalks
- 100ml vegetable
Method
- Start by brining your fish.
- Carefully whisk the sea salt into the cold water until it has all dissolved. Drop the whole piece of cod in the water and allow to sit for 30 mins.
- Remove the fish from the water and pat dry before cutting into 3 200g portions.
- Breadcrumb the whole fish in flour, followed by egg wash and finally breadcrumbs.
- Repeat the process a second time so they are fully coated
- For the wedges, preheat your oven to 200c. Place a heavy based pot on the heat. Cut the potatoes into thick wedges with the skin on. Season the water heavily with salt and add the potatoes.
- Bring to the boil and simmer for 2 mins before straining off the water. Allow the wedges to steam for 5 mins in the strainer.
- While they steam, place the vegetable oil on a tray and heat in the oven. Add the garlic and rosemary. Transfer the steamed wedges onto this tray and cook for 25 mins, shaking every few mins until the wedges are crispy all over.
- Carefully pour into a bowl and shake until the roasted rosemary and garlic bash up and coat the wedges.
- To cook the fish, place a large non-stick pan on the heat and add a good amount of vegetable oil, heat over a medium heat.
- Place the fish carefully in the pan and cook for 2 mins on all 4 sides, 8 mins in total, controlling the heat so the crumb is golden brown and the fish cooked throughout. It should be just warm when pierced with a knife. Serve alongside the wedges with mayonnaise.
