15 Minute Cod and Chips
2 pieces of cod loin 2 baking potatoes, cut into cubes veg/sunflower oil For the lemon and dill mayonnaise: 1 lemon, zest and juice fresh dill, chopped 1 tbsp capers, chopped 2 tbsp mayonnaise
Heat 2 tbsp of sunflower or veg oil in a large frying pan. When hot, add your cubed potatoes and STAND BACK, they tend to spit a little. Fry them for 15 minutes (turning occasionally) until lovely and golden. Mix the mayonnaise, capers and dill with the zest and juice of half your lemon. Mix well. Coat your cod loins in sunflower oil and heat a non-stick pan. When the pan is hot, add your cod and cook on each side for about 3 minutes. Squeeze the remaining lemon juice over the fish whilst it’s in the pan. Turn the chips on to kitchen paper, season with salt. Serve and enjoy. Cup of tea optional but highly recommended.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!