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Fish & Chips

Fish & Chips

  • Atlantic cod
  • Nutaaq® Cod
  • Takeaway and outdoor serving
  • Easter
  • Lunch
  • Lunchbox recipes & small plates
Time:30 min.
Time:30 min.


2 Royal Greenland Nutaaq® Cod,
tail pieces, 150 g each

200 g flour
1 tbsp. baking powder
1 tbsp. cornflour
pinch paprika
salt & pepper
Pea puree
200 g peas
1 tbsp. soft butter
ground white pepper
ground nutmeg

Tartare Sauce
200 ml mayonnaise
3 tbspn capers drained and chopped
3 tbspn gherkins drained and chopped
1 small shallot finely diced
squeeze of lemon juice
3 tbsp chopped parsley
salt & pepper

Cooking instructions

Blanch the peas in boiling salted water for 3-4 min
Put the peas and 2 tbsp. of the blanching water into a food processor and blend until smooth. Add a little more water if necessary.

Add 1 tbsp. soft butter and season with salt and ground white pepper and ground nutmeg. Mix all ingredients for the Tartare sauce together in a bowl.

Whisk all ingredients together with 600 ml
of cold water to make the batter.

Season the Nutaaq® Cod and coat it in flour. Dip the fish in the batter, covering it completely.
Fry the fish in a deep pan of hot oil (180ºC) for 5-6 min. until the fish is golden brown all over. Carefully remove it from the fryer with a slotted spoon and drain it on kitchen paper.

Serve with fried chips, lemon wedges,
tartare sauce and pea puree.

Next recipe: Grilled ‘sea’sar salad