Mexican cod

Method

Serves 2

Green sauce to be blitzed in the magi mix or blender, everything blitzed until smooth.

To make the smoked mayonnaise- blitz the chilies with the garlic, lime and mustard- then add the yoke, whilst whisking (can carry on with the magi mix whisk or by hand) and slowly pouring the oil in to create the mayonnaise.

Steam you corn on the cob for approximately 5 mins, then char on a griddle pan.

Add the chopped coriander, ground coriander and the lime zest to the panko. Put your cod fillets in the flour, then egg and then add to the made up spiced crumbs. Get crispy in a pan with olive oil, squeeze the lime on near the end of cooking.

Serve with a salad of chopped tomatoes, avocado, spring onion, radish, lettuce, and the corn on the cob. Drizzle over a dressing of olive oil, lemon, ground cumin and chili.

Shopping List

  • Tin of green tomatoes
  • 80g Half pot jalapeno
  • 1 clove Garlic
  • Juice and zest 1 Lime
  • 1 tsp Ground cumin
  • Small handfull Mint
  • Small handful Coriander
  • 2-3 chipotle chilis (either dry in the adobo sauce)
  • 1 glove garlic
  • Quarter of a lime zest and juice
  • 1 tsp mustard
  • Salt
  • Pepper
  • Egg yolk
  • 200 ml Ground nut oil
  • Two pieces of cod
  • All purpose flour
  • 1 egg
  • Panko crumbs
  • Ground and finely fresh coriander
  • Lime zest
  • Pinch sea salt
  • Olive oil
  • Corn on the cob
  • Handful Mixed tomatoes
  • Half Avocado
  • 2 Spring onions
  • 3 Radishes
  • Juice of half a lemon
  • Glug of Olive oil
  • Chilli oil