flour for coating
salt
pepper
4 individual frozen cod steaks or 3 frozen fish fingers per person
2 oz (50 g) margarine
hot creamed potatoes to serve
1/4 cup (25 g) 1 oz unsalted peanuts or blanched almonds
juice of 1 lemon
salt
pepper
4 individual frozen cod steaks or 3 frozen fish fingers per person
2 oz (50 g) margarine
hot creamed potatoes to serve
1/4 cup (25 g) 1 oz unsalted peanuts or blanched almonds
juice of 1 lemon
for the garnish
tomato slices
chopped parsley
chopped parsley
method
1. Mix the flour with salt and pepper and use to coat the cod steaks. (Do not coat fish fingers.)
2. Melt the margarine in a frying pan and fry the fish for 7 to 10 minutes or until it is golden brown on both sides and cooked through.
3. Put the creamed potatoes down the centre of a warmed serving platter.
4. Arrange the fish on the potatoes and keep hot.
5. Add the nuts to the fat in the frying pan and stir in the lemon juice.
6. Fry until lightly browned, then pour over the fish.
7. Garnish with tomato slices and chopped parsley.
2. Melt the margarine in a frying pan and fry the fish for 7 to 10 minutes or until it is golden brown on both sides and cooked through.
3. Put the creamed potatoes down the centre of a warmed serving platter.
4. Arrange the fish on the potatoes and keep hot.
5. Add the nuts to the fat in the frying pan and stir in the lemon juice.
6. Fry until lightly browned, then pour over the fish.
7. Garnish with tomato slices and chopped parsley.
serving amount
serves 4
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