Cod in a crispy coat

‘My’ supermarket is having a complete make-over. This week ‘my’ fishmonger is temporarely gone and the fish is prepacked and  installed in fridges. It looks less attractive, but still super fresh and really clean. So I buy cod filet for today, vacuum packed shells for tomorrow and deepfrozen sea fruit for Iris’ top recipe (which she will prepare on the day I’m going to my class!).

For 2p, cut 300-350 grams of cod filet in large pieces.Take three different plates, one for a few spoons of flour in which you add pepper and salt, another plate for a battered egg and another for sesame seeds. Put the fish first in the flour, then in the egg and finish in the sesame seeds. Store in the fridge.

For a light version of tartare sauce, mix 1 chopped spring onion, 1 table spoon of rinsed, drained and chopped capres, 1 table spoon of mayonnaise, 3 table spoons of low fat Greek yoghurt, 1 crushed hard-boiled egg, pepper and salt. Store in the fridge.

Bake the fish at both sides in some olive oil. Serve the crispy fish with the tartare sauce and a large green salad (and some french fries ?).

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