Meals and Courses

Pan-Fried Cod and Chips with Lemon Mayo and Dill

cook 10 mins
  • 4 tablespoons vegetable oil
  • 4 baking potatoes, peeled and cut into cubes
  • 1 tablespoon olive oil
  • 4 pieces of cod loin, about 150 g (5 oz) each
  • juice and finely grated rind of 1 lemon
  • 4 tablespoons snipped dill
  • 6 tablespoons mayonnaise
  • salt and pepper
  • Heat the oil in a large, heavy-based frying pan and cook the potatoes over a medium-high heat, turning frequently, for 7–10 minutes until golden and crisp.
  • Meanwhile, heat the olive oil in a separate large frying pan and cook the cod loins over a high heat for 3–5 minutes, turning once, until golden and cooked through. Squeeze the lemon juice over the fish and season with salt and pepper.
  • Mix the lemon rind and half the dill into the mayonnaise and serve with the fish and chips. Scatter the remaining dill over the fish to serve.
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