Crunchy cod with tartar sauce


( 2 adults and 2 kids )

  • 600 gramspotatoes
  • 75 gramscornflakes
  • 25 gramsgrated parmesan
  • egg
  • 300 gramscod fillet
  •  salt
  •  pepper
  •  tartar sauce
  •  baking parchment
  •  olive oil
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This is hands down one of our favourite fish recipes. Yummy cod coated with cornflakes and parmesan, which makes for a crispy and delicious "breading". Our kids happily go back for seconds even though it's fish, believe it or not. If you can find cod loins, we recommend those. They're a bit thicker than fillets and can usually be found in the frozen aisle. Enjoy!


1. Preheat your oven to 200 degrees convection, peel and boil the potatoes in lightly salted water for about 20 minutes - until tender when poked with a fork. If you're using baby potatoes, which are meant to be cooked skin on, by all means do, and chuck them on a pan with a bit of olive oil after they've boiled, if you have time. Gives a little colour and a lot of extra flavour. But absolutely isn't mandatory.

2. Put the kids to work crushing cornflakes in a bowl. Mix with finely grated parmesan, salt and pepper. Put the mix in a large bowl and beat the egg in a separate deep plate or bowl.

3. Cut the cod into sticks the size of fish fingers. Coat in the egg and then in the cornflake mix. Place the pieces on a baking parchment-covered baking tray. If you have an oil spray, spray a bit of oil on the fish, or drizzle lightly from a bottle.

4. Bake the fish for approx. 10-15 minutes, or until the fish is cooked through. Be careful not to overcook it, as fish quickly goes dry.

5. Mix a bit of herbs with the potatoes, like chopped dill, if that's to your family's taste. Serve with the crunchy cod fingers and tartar sauce, piccalilli, or remoulade for dipping.

6. Enjoy!


Set aside a few potatoes if your kids like spud sarnies, they go great in a packed lunch.

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