Battered Cod Spice Bag
Sarah Butler is here to help you forget about wanting a takeaway... this is better than anything you’ve tasted! Crispy, spicy and packed with flavour, it is a MUST try.
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Battered Cod Spice Bag
Prep Time15 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1lb Fresh cod - cut into goujons
4 Large potatoes peeled and cut into chips
600ml Sunflower oil
1 Red pepper cut into strips
1 Green pepper cut into strips
1 White onion sliced
1 tbsp Five spice
½ tsp Garlic powder
1 tsp Chilli powder
3 Cardamom seeds
½ tsp Aromat
½ tsp Ginger powder
½ tsp Cinnamon
½ tsp Sugar
200g Flour
100ml Buttermilk
100ml Sparkling water
1 tsp Baking powder
Directions
By Sarah Butler
Ingredients
- 1lb fresh cod cut into goujons
- 4 large potatoes peeled and cut into chips
- 600ml sunflower oil
- 1 red pepper cut into strips
- 1 green pepper cut into strips
- 1 white onion sliced
Spice Bag Mix:
- 1 tbsp five spice
- ½ tsp garlic powder
- 1 tsp chilli powder
- 3 cardamon seeds
- ½ tsp aromat
- ½ tsp ginger powder
- ½ tsp cinnamon
- ½ tsp sugar
Batter:
- 200g flour
- 100ml buttermilk
- 100ml sparkling water
- 1 tsp baking powder
Method
- Combine all the spices in a small bowl to make the spice mix.
- Mix all ingredients in a large bowl to make the batter.
- Pan fry the peppers and onions in 1 tbsp sunflower oil for 2-3 minutes, set aside.
- Par boil the potato chips in simmering salted water for 8 minutes, remove and pat dry.
- Add the oil to a deep saucepan or use a deep-fat fryer. Heat to 180°C.
- Tip: If you don’t have a thermometer, add a crumb of bread to the hot oil; once it sizzles to the top, the oil is hot enough.
- Carefully add the par-cooked and completely dry potatoes to the oil and cook until golden all over.
- It is very important chips are dry, as water in hot oil is very dangerous.
- Once golden, remove and place on kitchen paper to absorb excess oil.
- Dip the cod pieces into the batter and carefully lower into the oil, cooking on both sides until golden all over.
- You may need to do this in 2-3 batches not to overcrowd the pan.
- Remove and place on kitchen paper to absorb excess oil.
- Add the peppers, onion, chips, and cod goujons in a large bowl and shake in the spice bag mix.
- Toss the bowl to coat everything well and enjoy!
15 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Loose Cod Fillets (1 kg)
€22.49/kg€22.49/kg
SuperValu Maris Piper (2 kg)
€3.79€1.90/kg
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
Loose Red Pepper (1 Piece)
€0.95
Loose Green Pepper (1 Piece)
€0.95
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
Favourit Chinese Five Spice (40 g)
€3.00€75.00/kg
Funky Soul Garlic Granules (52 g)
€0.70€13.46/kg
Funky Soul Mild Chilli Powder (39 g)
€0.95€24.36/kg
Schwartz Whole Cardamom (26 g)
€4.50€173.08/kg
Knorr Aromat Sprinkler Regular (90 g)
€2.15€23.89/kg
Funky Soul Ground Ginger (28 g)
€0.79€28.21/kg
Funky Soul Ground Cinnamon (32 g)
€0.85€26.56/kg
SuperValu Granulated Sugar (1 kg)
€1.75€1.75/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Buttermilk (1 L)
€1.10€1.10/l
SuperValu Sparkling Water (2 L)
€0.70€0.35/l
+ €0.25 Deposit
Dr. Oetker Baking Powder (170 g)
€2.05€12.06/kg
Recipe
By Sarah Butler
Ingredients
- 1lb fresh cod cut into goujons
- 4 large potatoes peeled and cut into chips
- 600ml sunflower oil
- 1 red pepper cut into strips
- 1 green pepper cut into strips
- 1 white onion sliced
Spice Bag Mix:
- 1 tbsp five spice
- ½ tsp garlic powder
- 1 tsp chilli powder
- 3 cardamon seeds
- ½ tsp aromat
- ½ tsp ginger powder
- ½ tsp cinnamon
- ½ tsp sugar
Batter:
- 200g flour
- 100ml buttermilk
- 100ml sparkling water
- 1 tsp baking powder
Method
- Combine all the spices in a small bowl to make the spice mix.
- Mix all ingredients in a large bowl to make the batter.
- Pan fry the peppers and onions in 1 tbsp sunflower oil for 2-3 minutes, set aside.
- Par boil the potato chips in simmering salted water for 8 minutes, remove and pat dry.
- Add the oil to a deep saucepan or use a deep-fat fryer. Heat to 180°C.
- Tip: If you don’t have a thermometer, add a crumb of bread to the hot oil; once it sizzles to the top, the oil is hot enough.
- Carefully add the par-cooked and completely dry potatoes to the oil and cook until golden all over.
- It is very important chips are dry, as water in hot oil is very dangerous.
- Once golden, remove and place on kitchen paper to absorb excess oil.
- Dip the cod pieces into the batter and carefully lower into the oil, cooking on both sides until golden all over.
- You may need to do this in 2-3 batches not to overcrowd the pan.
- Remove and place on kitchen paper to absorb excess oil.
- Add the peppers, onion, chips, and cod goujons in a large bowl and shake in the spice bag mix.
- Toss the bowl to coat everything well and enjoy!