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COD NUGGETS WITH KATSU DIP

Forget chicken nuggets – let’s try and give cod nuggets some love! These are a fantastic light treat but can easily be taken up a notch by serving with some rice or couscous for a family meal. Make the sauce ahead and keep in a sealed container in the fridge so it’s ready when you decide to make your nuggets. You can then dunk away to your heart’s content in the gorgeous katsu dip.

READY IN 35 MINUTES

SERVES 4

1 tsp oil

400g chunky cod fillet, cut into bite-size cubes

1 egg, beaten

90g panko breadcrumbs

lime wedges, to serve

FOR THE DIP

2 tsp sesame oil

1 small onion, peeled and finely diced

1 garlic clove, peeled and crushed

4cm piece of fresh ginger, peeled and grated

2 tsp curry powder

1 tsp turmeric

1 tbsp plain flour

350ml vegetable stock

1 tbsp honey

1 tbsp soy sauce

40g creamed coconut

1. Start with the dip. Heat the oil in a saucepan over a low heat, add the diced onion, cover and cook gently for 10 minutes until soft. Add the garlic and ginger and stir for a minute. Stir in the curry powder, turmeric and flour, cook for a minute, then slowly pour in the stock, stirring all the time, until it comes to a simmer. Stir in the honey, soy sauce and creamed coconut and put to one side while you make the nuggets.

2. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and grease a non-stick baking tray with the oil.

3. Line up everything you need on the work surface: a plate with the fish pieces, a shallow bowl of beaten egg and a plate spread with the breadcrumbs. Dip a piece of fish into the egg so it’s covered, then put into the breadcrumbs, toss until fully coated and put on the baking tray. Repeat with all the fish and then bake in the hot oven for 10 minutes until it is cooked through.

4. When the cod is done reheat the sauce. Serve the cod nuggets with lime wedges to squeeze over and the katsu dip for dipping.

VIRGIN TIP

If you don’t finish the sauce, it’s great with a bag of chip shop chips! You can use frozen cod fillets for this recipe; just defrost thoroughly and pat dry with kitchen paper before using.