My fish-and-two-veg is a play on classic fish and chips, brought together with a garlic butter that my kids absolutely love. It’s also a simplified version of the cod kiev from my favourite fish chef on the planet, Tom Brown, and his restaurant Cornerstone. Tom treats fish and seafood with the respect it deserves, and though his dishes are inventive, they’re never over-complicated – just how great produce should be treated. Follow Tom on Instagram @cheftombrown or find out more at cornerstonehackney.com.
Barney is Good Food’s skills & shows editor. He has worked as a chef in London, France and Australia, and is a pro at adapting restaurant recipes to make at home.
Crispy cod & Kiev butter
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Crispy cod & Kiev butter
For an extra-crispy coating, double-dip the fish in the egg and breadcrumbs. You can also make a double batch of the butter and keep what remains in the freezer for melting over steaks or making quick garlic bread. All the prep can be done ahead, making this an ideal meal for relaxed Fridays.
SERVES 4 PREP 30 mins COOK 20 mins MORE EFFORT
100g plain flour
2 eggs, beaten
150g panko breadcrumbs
4 skinless cod fillets (about 120g each), or use hake, pollock or other white fish
3 tbsp sunflower oil
For the kiev butter
2 garlic cloves, crushed or grated small handful of parsley, finely chopped
100g butter, softened ½ lemon, juiced
1 To make the kiev butter, mix all the ingredients together in a bowl with a pinch of salt. Chill until needed. Will keep in the fridge for up to a day, or frozen for up to a month.
2 Tip the flour into a shallow bowl and season with salt, crack the eggs into a second bowl and tip the breadcrumbs into a third. Pat the fish fillets dry with kitchen paper, then, working with one fillet at a time, dip the fish in the flour, shaking off the excess, then the egg followed by the breadcrumbs, turning to ensure it’s well-coated. If you like a thicker coating, dip the fillets in the egg and breadcrumbs again. At this stage, the fish can be covered and chilled for 2-3 hrs.
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