Crumbed cod with garlic rosemary wedges

SERVES 4

Ingredients

600g cod fillet, skinned and cleaned 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 of rosemary stalks 100ml vegetable oil

Method

1. Start by brining your sh. 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 minutes.

2. Remove the sh from the water and pat dry before cutting into 3 x 200g portions. Breadcrumb the whole sh in our, followed by egg wash and nally breadcrumbs. Repeat the process a second time so they are fully coated.

3. For the wedges, pre-heat your oven to 200°C/ fan 180°C/ gas 6. 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 minutes before straining o the water. Allow the wedges to steam for 5 mins in the strainer.

4. 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 minutes, shaking every few minutes 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.

5. To cook the sh, place a large non-stick pan on the heat and add a good amount of vegetable oil, heat over a medium heat. Place the sh carefully in the pan and cook for 2 minutes on all 4 sides, 8 minutes in total, controlling the heat so the crumb is golden brown and the sh cooked throughout. It should be just warm when pierced with a knife. Serve alongside the wedges with mayonnaise.