Crispy Cod Skewers With Dill Pickle Potato Salad & Minted Pea Smash
  1. Season the cod, then coat in flour, egg and panko mixed with lemon zest. Thread onto skewers and chill for 15–20 minutes.

  2. Bake at 220°C (200°C fan) for 12–15 minutes, spraying with oil before cooking and again when turning halfway through.

  3. Mix the yoghurt, mayo, lemon juice, red onion, dill, gherkins and capers. Toss through the cooled potatoes.

  4. Cook and drain the peas, then mash with butter, olive oil, mint, lemon juice and seasoning. Keep it chunky.

  5. To serve, spoon the pea smash onto a platter, top with the cod skewers and serve with the potato salad. Finish with extra dill, red onion and a squeeze of lemon.

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Course🍽️Main Course

Diets🥩Carnivore...

Category🍢Skewers

Cuisine🇬🇧British

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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