Pan-Fried Cod With Potatoes And Mustard Sauce

Name: Pan-Fried Cod With Potatoes And Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs waxy potatoes, peeled; 1 oz fresh dill, finely chopped; 2 tsp sugar; 5 tbsp lemon juice; 2 None cucumbers, peeled and thinly sliced; 2 tbsp butter; 1 None medium onion, peeled and finely chopped; 2/3 cup flour; 1 1/4 cups vegetable stock; 1/2 cup cream; 1 tbsp wholegrain mustard; 6 tbsp oil; 1/4 lb bacon, finely diced; 1 1/4 lbs cod fillet, cut into 12 pieces

Servings: persons

2 1/4 lbs waxy potatoes, peeled
1 oz fresh dill, finely chopped
2 tsp sugar
5 tbsp lemon juice
2 None cucumbers, peeled and thinly sliced
2 tbsp butter
1 None medium onion, peeled and finely chopped
2/3 cup flour
1 1/4 cups vegetable stock
1/2 cup cream
1 tbsp wholegrain mustard
6 tbsp oil
1/4 lb bacon, finely diced
1 1/4 lbs cod fillet, cut into 12 pieces

1
Cook the potatoes in boiling salted water for 20 mins. Drain, rinse with cold water and slice.
2
Meanwhile, to make the cucumber salad, mix the dill, sugar and 4 tbsp lemon juice in a bowl. Add the cucumber and toss.
3
To make the sauce, melt the butter in a saucepan and cook half the onion until softened. Add 1/3 cup flour and saute for 2 mins. Add the stock and cream, stirring constantly, and bring to a boil. Simmer over low heat for 5 mins. Stir in the mustard and 1 tbsp lemon juice and season with salt and black pepper.
4
Heat 1 tbsp oil in a frying pan and fry the bacon until crisp. Remove and drain on paper towels. Add 2 tbsp oil to the pan and fry the potatoes for 8 mins. Add the remaining onion and cook for 3 mins. Season with salt and black pepper and stir in the bacon.
5
Sprinkle the fish pieces with salt. Place the remaining flour on a plate and roll the fish in it. Tap away any excess. Heat 3 tbsp oil and brown the fish for 3-4 mins, turning once. Arrange on plates with the potatoes and top with the sauce. Serve with the cucumber salad.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 lbs waxy potatoes, peeled, 1 oz fresh dill, finely chopped, 2 tsp sugar, 5 tbsp lemon juice, and more.

Yes, Pan-Fried Cod With Potatoes And Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!