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Crispy Cod Cubes- serves 6

I served this with sticky sushi rice, which should be cooked before you start the fish, as it takes a while to cook. I also made some stir fried greens, with sesame oil and soy sauce. I simply covered the fish and placed it in a warm oven whilst the stir fry cooked. 


1.25kg cod loin, skinned, boned and cut into large cubes

2 tbsp plain flour

2 tsp sweet paprika

3 eggs, beaten

4 tsp salt

150g panko breadcrumbs

250 ml rapeseed oil for shallow frying


  • Line a baking tray with baking parchment and another with kitchen paper.

  • Have 3 separate bowls; in the first put the flour, salt and paprika and mix till combined. In the second, put the egg and in the third, the breadcrumbs.

  • Take each cod cube and first roll in the flour. Shake off excess.

  • Then dip in the egg and again, shake off the excess.

  • Then put the cod into the panko crumbs and pat. Make sure each side is covered. Put the cube in the prepared tray.

  • Continue this method until all the cod is ready.

  • In a deep frying pan, heat the oil. Put a little of the breadcrumb mixture into the pan with the oil. When it begins to bubble, the oil is hot enough.

  • Shallow fry around one third of the fish, turning each piece after a few minutes or when it is golden brown. I use tongs to do this.

  • When both sides are brown, take the cod carefully out of the oil and place onto the kitchen paper to drain. 

  • Continue to cook the rest of the fish until it is ready.

  • Best served immediately

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