About this recipe:The time it takes to make this dish is probably quicker than going to your local chippy. Succulent fish is surrounded by a crunchy coating. Serve with chips and mushy peas, if desired.
95g dry potato flakes
125g plain flour
1 tablespoon garlic granules
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper or to taste
4 (170g) fillets cod fish
450g butter flavoured margarine, for frying
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Method Prep:10min › Cook:10min › Ready in:20min
In medium bowl, combine the potato flakes, flour, garlic granules, seasoning salt, black pepper and cayenne pepper.
Soak fish fillets in bowl of cold water.
In a deep frying pan or deep-fat fryer, melt and heat the margarine to 180 degrees C.
Dredge fish fillets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on kitchen towels to absorb excess oil.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.