Braised Chicory With Pan Fried Home Salt Cod Recipes

BRAISED CHICORY WITH PAN-FRIED HOME SALT COD

Steps:

• Wash and trim the fillets as necessary. Feeling the cod carefully with your fingers, locate and remove the pin bones from the centre of the fillets. Lay the fish, skin-side down, in a shallow dish. Mix the salt with the lemon zest and sprinkle evenly over the fillets. Cover the dish with cling film and chill for 30 mins.
• Cut the chicory in half lengthways and remove and discard the tough central core (it may be bitter). Blanch in plenty of boiling water for 2 mins, then drain well.
• Heat the extra virgin oil and butter in a large sauté pan and add the chicory, cut-side down. Cook for 5 mins or so until the surface of the chicory begins to brown. Turn the chicory and pour in the lemon juice and stock. Add the garlic, season and bring to a simmer, then cover the pan with a lid. Cook for 20 mins.
• Wash the cod fillets well under running cold water, then pat dry using kitchen paper. Brush the fish with the olive oil, then place in a heavy-based non-stick pan, skin-side down. Cook the fish on a medium-high heat for 5-7 mins or until the skin is golden brown. The fish should be nearly opaque. Turn and cook for a further 1-2 mins, then turn over once more, remove the pan from the heat and leave the fish to rest for 2 mins.
• Add the capers to the chicory and sprinke with the parsley. Serve with the fish and crusty bread, if you like.

FRIED SALT COD

Steps:

• Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
• Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
• While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
• Sprinkle with sea salt and serve immediately.

PAN-FRIED COD SERVED WITH BRAISED POTATOES AND PEAS

Steps:

• In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
• Crack the eggs into a bowl and beat lightly together.
• In a separate bowl, add the flour and season well with salt and pepper.
• Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
• Cover and refrigerate the fish for up to 2 hours before cooking.
• To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
• In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
• Add the peas and toss well.
• Add the chicken stock, bring to the boil and simmer for 5 minutes.
• Add the potatoes and cook for another 2 minutes.
• Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
• To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
• Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
• To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.