Ingredients
For the chimichurri:
1 cup water plus 1 tablespoon coarse salt
7 cloves of garlic, finely minced
1 bunch of fresh flat-leaf parsley leaves, finely chopped
1/2 bunch fresh oregano leaves, finely chopped (optional)
1 red chili, brunoise
1/4 cup Wild Rose vinegar
1/2 cup extra-virgin olive oil
1/4 cup Summer Pickle pickling liquid
1/4 cup Summer Pickles, roughly chopped
For the cod:
400g cod or similar flaky fish, cut into cubes
Flour or breadcrumbs, for breading
Neutral oil, for frying
Method
Make the chimichurri:
- Mix together the Summer Pickles, garlic, parsley, oregano, and chili. 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.
Make the cod:
- Bread the coat to your preferred style and fry in the oil.
- Serve with chimichurri on top or on the side.
In the making
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