COD 

Gadus morhua )

Cod are greenish-brown to grey in colour. They have a light line that runs along their side, called the lateral line 


RECIPES

#kidscorner

Cod fish fingers

  • 200g of skinned and bonned cod fillets
  • 1 egg, beaten
  • 25g fresh breadcrumbs
  • lemon wedges, to serve
  • coconut oil or butter for frying


Prawn & cod cakes

  • 250g cod fillets, skinless and boneless
  • 175g cooked king prawns, chopped
  • 175g mashed potatoes
  • small bunch chives, chopped
  • zest 1 lemon, plus 1 lemon cut into wedges, to serve
  • 5 eggs, 1 beaten
  • 50g fresh breadcrumbs
  • 2 tsp olive oil
  • 200g green beans
  • 100g cherry tomatoes


EASY PEASY

  1. Put the beaten egg on one plate and put the breadcrumbs on another. Crumble any of the larger breadcrumbs into finer ones with your
    fingers, then season with a pinch of sea salt and some pepper 
  2. Coat the fish fingers first in the beaten egg, then in the crumbs, rolling them around so they are completely coated. Lay them on the
    baking sheet and drizzle over the remaining oil
  3. Grill the fish for 5-7 mins until cooked and golden
  4. Serve with a lemon wedge


INSTRUCTIONS

  1. Heat the oven to 180° 
  2. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through
  3. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some
    seasoning. Shape into 4 even-size cakes and chill for 10 mins
  4. Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes
  5. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through
  6. Cook beans in boiling water for 3-4 mins, until tender, adding the tomatoes for the final min
  7. Drain and toss through the remaining oil and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper
    and set aside
  8. For the poached eggs bring a shallow pan of water to boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then
    remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for
    squeezing over