Who doesn’t love Fish and Chips? This recipe uses a cornflake crumb to give an extra crunch that all the family will love. Serve with carrot or sweet potato fries and a yogurt dip.
- 8oz (200g) Open Blue Cobia
- 8oz (200g) Corn Flakes
- 8oz (200g) Flour
- 8oz (200g) breadcrumbs
- 2 eggs
- 5oz (150g) new potatoes
- 5oz (150g) Greek yogurt
- 8 Carrots or 1 Large sweet potato
- 1 Lemon
- Extra virgin olive oil
- Oil for frying
Prepare a dip of Greek yogurt, lemon juice, chopped mint and a pinch of salt.
Cut the cobia into strips. Then coat the cobia fillet in the flour, then in the egg and then in the crushed cornflakes combined with the breadcrumbs. To get an extra crispy coating re-dip the cobia strips in the egg and cornflake mixture.
Heat a chip fryer or deep saucepan. Thinly slice your potatoes and fry them in oil until golden brown. Cut the carrots/sweet potato and fry them in same oil.
Fry the cobia for 4-6 mins or until golden brown then place the fried cobia on absorbent paper and lightly pat.
Serve immediately with the fried vegetables, fries and yogurt dip.