Blue cod, from New Zealand, has a delicate taste and is popular with kids and people who don’t like a strong, distinctive ‘fishy’ flavour. Serve these rustic ‘fish fingers’ with oven-fries and a side salad for a quick and easy dinner, or wrap them in flat bread, or put on a crusty roll, with mixed leaves and a little mayo for a nutritious packed lunch.
1 x 600g piece Blue Cod fillet, skin off, bones removed
¼ cup teriyaki sauce
1 tablespoon thick natural yoghurt
½ teaspoon grated ginger
2 cups panko (see notes)
¼ cup sesame seeds
Vegetable oil, for deep-frying
Lemon cheeks, for serving
Cut fish into strips about 10cm long. Combine teriyaki sauce, yoghurt and ginger, mix through the fish, cover and set aside to marinate for 20-30 minutes.
Heat oil in a wok or deep-fryer to 180ºC.
Combine panko and sesame seeds in a shallow dish. Wipe excess marinade from the fish. Coat each piece of fish in the panko mixture and place on a plate.
Deep-fry fish, in batches, for 3-5 minutes, until well-coloured. Drain on paper towel and serve immediately with lemon cheeks.
Panko is Japanese-style breadcrumbs, it gives a lighter, crunchier result than traditional packaged breadcrumbs, which can be substituted if necessary.
Flathead, Leatherjacket, Ling, Mirror Dory.