Skip to main content
Recipes

Deep Fried Norwegian Cod Patties with Pea Purée

A fun recipe inspired by the classic fish 'n chips. Simple but stylish.

Cooking time30-40 min
Difficulty levelMedium
Rating1/5

Ingredients

17.5ozNorwegian cod fillets, skinned and pinboned
2tspsalt
10.5ozpotatoes
0.5pcsleek
3ozparsley, flat leaf
3tbspmilk
salt and pepper
sunflower oil

Pea purée

10.5ozpeas, frozen
1tbspmint, fresh
1tbspbutter
1tspwhite wine vinegar
salt and pepper

Tempura batter

1.5cupsbeer
10ozall-purpose flour

Serve with

lemon

Preparation

  • Boil the potatoes.

  • Cut the fish in small pieces. Place in a food processor with salt and blend until smooth. 

  • Mash the potatoes and finely chop leek and parsley. Mix together with the milk and the fish. Season with salt and pepper.

Pea purée

  • Boil the peas until tender, then drain and mix with finely chopped peppermint and the other ingredients. Use a hand blender to make into a purée. Season with salt and pepper.

Tempura batter

  • Add beer and flour to a bowl and stir into a thick, smooth batter. Use the batter straight away if you want the tempura to be crunchy.

  • Heat the oil in a big pan or deep fryer. Use a spoon to make small patties. Dip them in the tempura batter, making sure that they are completely covered. 

  • Fry until golden all around the edges. 

  • Drain the patties on paper towel.

Serve the fried patties with pea purée and slices of lemon.

Related recipes

Explore all recipes