The best delicious Spinach And Potato Pancake With Crispy Crusted Cod recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spinach And Potato Pancake With Crispy Crusted Cod recipe today!
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FOR THE PANCAKES
50 g JS Instant Mashed potato
-mix; (2oz)
175 g Plain flour; sifted (6oz)
1 md Size egg
300 ml Milk; ( 1/2 pint)
200 g Spinach; (7oz)
Freshly grated nutmeg
Salt and freshly ground
-black pepper
4 150 g pieces loin cod
-fillet; or other white fish
FOR THE CRUMB CRUST
2 sl White bread; crusts removed
1 tb Butter; melted
1 tb Fresh herbs; finely chopped
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Prepare the instant mashed potato according to the pack instructions.
Prepare the pancakes, place the flour into a mixing bowl, gradually add the
beaten egg and milk. Beat the batter until smooth. Allow the batter to
stand for 30 minutes.
Wash the spinach leaves thoroughly and remove the stalks, place the washed
leaves in a microwaveable bowl and cover the bowl with cling film. Cook the
spinach for 2 minutes on a high setting. When the spinach is cool squeeze
out the excess liquid and roughly chop the leaves.
Place the bread in a food processor and process for 10 seconds until the
bread has been crumbed.
Mix all the ingredients for the crumb crust together, add seasoning to
taste, divide into four and place it on top of the four pieces of cod.
Place the cod onto a lightly oiled baking sheet and into the preheated oven
for 12 minutes.
Add the mashed potato, nutmeg, salt, pepper and spinach to the pancake
batter. Heat 1 tablespoon of oil in a frying pan over a moderate heat. Pour
in sufficient pancake batter to make a pancake approximately 7cm (3 inches)
in diameter. Cook the pancake for 2 minutes on each side. Cook all the
pancakebatter in this way to make 8 pancakes. It should be possible to cook
2-3 pancakes at one time.
When the pancakes are cooked, serve the cod on top of the pancakes with
some wilted leaves eg rocket.
Yields
4 servings
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