Step-by-step method

At a glance

This recipe brings together crispy battered cod and creamy potato-carrot purée for a comforting, protein-packed meal that comes together in about 3.5 hours (mostly thawing time). The key is getting your cod properly thawed and patted dry before battering and frying, then blending the vegetables until silky smooth for serving.

1/6

Thaw the fillets

Take the fish fillets out of the freezer well in advance so the pieces of fish have time to thaw fully.

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4 piece
Cod Fillet (Frozen)
2/6

Cook the vegetables

Peel the potatoes and carrots and cut them into chunks. Peel the garlic cloves as well. Put all the ingredients into a pot and cover with water. Season with salt and cook until tender.

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8 piece
Type B Potatoes – Side-Dish (Salad) Potatoes

2 piece
Carrot

3 clove
Garlic

3 gram
Salt
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Pat the fillets dry and mix the eggs

Using paper towels, blot the water off the thawed fillets so they don't splatter in the pan. Season both sides with salt and pepper. In a deep bowl, whisk the eggs, then add the cream and flour.

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3 gram
Salt

3 gram
Black Pepper

1 piece
Chicken Eggs

4/6

Make the batter

Whisk thoroughly and season with a little salt and pepper. Add the thyme leaves and chopped parsley. You should end up with a lovely batter, just a bit thicker than pancake batter.

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3 gram
Fresh Thyme

3 gram
Parsley Leaves
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Fry until golden

Dip the pieces of fish fillet in the batter on both sides and fry in a generous layer of hot oil until nicely golden brown. Place the fried fillets on paper towels to soak up any excess oil.

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400 milliliter
Canola Oil
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Blend the mash and serve

By now the potatoes and carrots should be cooked. Drain them and add pieces of butter and hot, warmed cream. Blend with a stick blender until smooth. Serve immediately, garnished with fresh parsley or, if you like, fried onions.

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10 gram
Unsalted Butter

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Battered Cod with Potato-Carrot Purée

Name: Crispy Battered Cod with Potato Purée
Prep time: 15 min
Cook time: 30 min
Total time: 230 min
Yield: 4
Cuisine: Czech
Ingredients: 6 gram Salt; 3 gram Parsley Leaves; 10 gram Unsalted Butter; 4 piece Cod Fillet (Frozen); 8 piece Type B Potatoes – Side-Dish (Salad) Potatoes; 3 gram Fresh Thyme; 400 milliliter Canola Oil; 3 gram Black Pepper; 1 piece Chicken Eggs; 3 clove Garlic; 2 piece Carrot

bohynekuchyne

Prep 15 min Cook 30 min

Plus 3 h of resting (not counted in active time)

11 Ingredients

6 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Paper towel

Immersion blender

What's in it?

1272 kcal

Calories

73 g

Carbohydrates

100 g

Fats

27 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Today's recipe is a great idea for an easy, fairly quick lunch. You'll likely have all the ingredients on hand already.

Gluten-free Fish High-protein Main Course Comfort food

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

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Step-by-step method

At a glance

Thaw the fillets

For this step

Cook the vegetables

For this step

Pat the fillets dry and mix the eggs

For this step

Make the batter

For this step

Fry until golden

For this step

Blend the mash and serve

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How it went

Nobody has tried this recipe yet

Battered Cod with Potato-Carrot Purée

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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