Name: Pan-fried cod with champ
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Irish
Ingredients: 500g large potato peeled and quartered; 4 spring onions; 2x pieces of cod skin on; 2 tbsp olive oil; 142ml carton double cream; 200ml milk; knob butter

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Pan-fried cod with champ

Pan-fried cod with champ

John Torode

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins - 35 mins

A star rating of 4.7 out of 5.6 ratingsRate

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Champ, a traditional Irish accompaniment of potato and spring onion, adds real warmth to this simple cod dish

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Ingredients

Nutrition

500g large potato

peeled and quartered
4 spring onions
2x pieces of cod

skin on
2 tbsp olive oil
142ml carton double cream
200ml milk
knob butter

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Nutrition: per serving

kcal890
fat58g
saturates31g
carbs51g
sugars0g
fibre4g
protein42g
salt0.5g

low

Method

step 1

Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
step 2

Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
step 3

Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

Recipe from Good Food magazine, October 2004

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A star rating of 4.7 out of 5.6 ratings

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