Crispy Cod with Chimichurri

Recipe by Cristina Megias
foragers vinaigrette
summer pickles
Crispy Cod with Chimichurri
Serves 4
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Forager's Vinaigrette
Forager's Vinaigrette
Ingredients

For the chimichurri:ย 

1 cup water plus 1 tablespoon coarse saltย 
7 cloves of garlic, finely mincedย 
1 bunch of fresh flat-leaf parsley leaves, finely choppedย 
1/2 bunch fresh oregano leaves, finely chopped (optional)ย 
1 red chili, brunoiseย 
1/4 cup Wild Rose vinegarย 
1/2 cup extra-virgin olive oilย 
1/4 cup Summer Pickle pickling liquidย ย 
1/4 cup Summer Pickles, roughly choppedย ย 

For the cod:ย 

400g cod or similar flaky fish, cut into cubesย 
Flour or breadcrumbs, for breadingย 
Neutral oil, for fryingย 

Method

Make the chimichurri:ย ย 

  • Mix together the Summer Pickles, garlic, parsley, oregano, and chili.ย  Add the Wild Rose Vinegar, Summer Pickle pickling liquid, and olive oil. Season to taste with the brine.
  • Place in the fridge for at least 8 hours before serving for the flavors to mingle.ย ย 

Make the cod:ย 

  • Bread the coat to your preferred style and fry in the oil.ย 
  • Serve with chimichurri on top or on the side.ย 

In the making

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