
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.