COD NUGGETS

SERVES 2

INGREDIENTS

1 litre of vegetable oil, for deep-frying
300g skinless cod fillet, cut into chunks
100g plain flour
salt and pepper
2 medium eggs, beaten
120g natural breadcrumbs
50g rolled oats

INSTRUCTIONS:

Pulse the rolled oats in a food processor until they are broken up and fine. Combine with the breadcrumbs and set to one side. Heat the vegetable oil in a large heavy-based saucepan to 170°C.
Season the flour and dip the cod chunks in the plain flour and shake off any excess. Dip in the egg and then roll in the breadcrumb and oat mixture.
Deep-fry in batches for 3-4 minutes until golden brown all over. Drain well on kitchen paper and serve in cones made out of nonstick baking paper.

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Northumberland Seafood Centre will remain open for fish sales As the Northeast comes under Tier 4 restrictions on 31/12/20

COD NUGGETS

SERVES 2

INGREDIENTS

INSTRUCTIONS:

SOME MORE TASTY RECIPES

Salmon & Whiting Fish Balls

Baked Whiting with French Mustard Sauce

Steamed Minted Whiting with Soured Cream

Thai Fish Cakes

COD NUGGETS

SERVES 2

INGREDIENTS

INSTRUCTIONS:

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SOME MORE TASTY RECIPES

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