Recipes

serves 2
cooking time minutes

Gourmet Fish
and Chips

Chunky Cod served on minted pea puree, fries & Bloody Mary ketchup
  • *1 pack of For the Love of Fish Chunky Breaded Cod Loins
  • *200g/7oz frozen peas
  • *560ml/20fl oz vegetable stock
  • *100g/3 1/2 oz fresh mint
  • *60g/2oz unsalted butter
  • *sea salt
  • *600g/1lb 5oz Maris Piper potatoes
  • *1ltr of vegetable oil
  • *300ml/10fl oz tomato ketchup
  • *a splash of Worcester sauce
  • *a couple of drops of Tabasco sauce
  • *a pinch of celery salt
  • 1Place Cumbrian Seafoods Chunky Breaded Cod Loins in a pre–heated oven and cook as directed on the pack.
  • 2To make pea puree – add peas to vegetable stock and bring to the boil. Strain peas and reserve stock. Place peas in a blender and add stock until desired consistency is achieved. Finish with butter, mint and sea salt to taste.
  • 3To make Bloody Mary ketchup – add all ingredients and mix well.
  • 4To make the skinny fries – peel potatoes and cut lengthways thinly. In a deep–fat fryer, heat oil to 160°C and blanch fries until softened. Heat oil to 185°C and fry until golden. Season and serve.
Homemade condiments
Transfer any left over Bloody Mary ketchup into a small sealable container and keep in the fridge ready to add to other Cumbrian Seafoods dishes.
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