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The ingredients needed to cook Cod cheek “fish & chips” w/ wasabi mushy peas 🐟🍟:
- Provide Fish
- Use 400 g cod cheeks
- Take 1 red chilli
- Prepare 1 egg
- Provide 1 handful oats
- Provide 1 tsp soy sauce
- Use 1 tsp mirin
- Prepare Chips
- Take 2 sweet potatoes
- Take 1 dash spiced salt / seasoning
- Take 1 tsp sesame oil
- Use Mushy peas
- You need 2 cans marrow fat peas
- Provide 1 tsp mirin
- Take 3 tsp wasabi paste
Steps to make Cod cheek “fish & chips” w/ wasabi mushy peas 🐟🍟:
- Preheat the oven to 200c
- Clean the potato skins and chop into wedges. Add to a oven dish with seasoning and sesame oil. Cook in the oven for 30mins
- Finely dice the chilli and mix in a bowl with the egg, mirin, soy sauce and oats (breadcrumbs will work too). If the mixture is to wet add more oats
- Coat the fish in the crumb
- Place in an oven proof dish and cook in the oven for 20mins or until the crumb is golden
- Meanwhile in a pan cook the peas on a high heat with the mirin and wasabi paste, gently mushing with a folk
- Remove the fish and chips from the oven and serve with the peas and a tartare sauce.
Toss the fish in the marinade until covered and leave to absorb the flavour. Just before frying add the egg white, rice flour and corn flour. Deep fry in hot oil until golden brown. Serve immediately with a wedge of lime and raita on the side. Add the olive oil to a hot pan, then saute the cod cheeks with the chilli, garlic and spring onion.
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