Crispy Cod with Chimichurri

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