Ingredients
For the cod
- 4 Cod fillets
- 100g panko breadcrumbs
- 1-2 tbsp chopped dill
- Zest of 1 lemon
- 1 tbsp Cajun spices
- ½ tsp smoked sea salt
- 2 tbsp plain flour
- 2 beaten eggs
- Vegetable oil for frying
For the apple sauce
- 2 Bramley apples, peeled cored and diced
- 1 shallot, finely diced
- 2 tbsp light brown sugar
- 1 tbsp freshly chopped thyme
- 1 chilli, deseeded and sliced
- Pinch of smoked sea salt
- Juice of ½ lemon
- 1 tbsp olive oil
- 2 tsp Cajun spices
- 150ml Cider Vinegar
To serve
- 4 seeded brioche burger rolls
- Handful of watercress and rocket
- Skin on fries
- 2 spring onions, finely sliced
- Coleslaw or celeriac remoulade
Method
This recipe uses MSC certified cod but haddock, hake, coley or any other certified whitefish would work well.
- Mix your breadcrumbs in a bowl with spices, dill, lemon zest and smoked sea salt. Prepare your cod fillets by coating in flour and then dipping in beaten egg. Next coat in the spicy breadcrumb mix. Repeat this process with more egg and flour for an extra crunchy cod fillet. Leave to one side whilst you make an apple sauce.
- For the spiced apple sauce cook all ingredients in a saucepan for 20 mins until the apple softens and the sauce turns sticky. Then remove from the heat and allow to cool.
- Cook the cod in hot oil for 3-4 mins on each side. The breadcrumb should be golden brown and the internal temperature of the fillet should be at least 50˚C. Drain off excess oil on a sheet of kitchen roll. Toast your bread roll and spread the base with some slaw then a handful of salad leaves. Add your crispy cod fillet and a generous spoonful of apple sauce. Garnish with sliced spring onions and serve with fries.