Fried Cod Tails

Fried Cod Tails

1 h
The fried cod tails are really delicious and taste great with a creamy vegetable lasagne.


Step 1
  • For the Vegetable Lasagne: Heat the oil in a pan on a high heat, without browning and fry the leeks for approximately 3 minutes.
Step 2
  • Add the root vegetable mixture and the salt and pepper. Heat the mixture through until the vegetables are thawed and season to taste.
Step 3
  • Mix the mornay sauce and milk. Put the sauce, vegetables and lasagne sheets in an ovenproof dish (about 6 x 22 x 27cm) as follows: 150ml sauce followed by 250ml vegetables and then 4 lasagne sheets and continue layering ending with the vegetables and sauce.
Step 4
  • Cover the lasagne with baking paper and bake in the middle of the oven for 40 minutes and then allow the lasagne to rest, covered for approximately 10 minutes.
Step 5
  • For the Bread Sticks: Cut the bread into thick slices, and thread them onto bamboo skewers, cooking them next to the lasagne for the remaining 15 minutes. Remove the baking paper from the lasagne when the bread is put in the oven.
Step 6
  • For the Cod Tails: Cut the fins off the cod tails and scrub them. Rinse and dry the fish.
Step 7
  • Heat the butter in a pan until golden. Coat the cod tails in the wheat flour and then fry the first side on an even heat for approximately 10 minutes.
Step 8
  • Then turn them, sprinkle with salt and fry approximately for a further 10 minutes. Remove the pan from the heat and let the fish rest for approximately 2 minutes.


Vegetable Lasange
Colza oil
Frozen mixed root vegetables
500 g
Rock salt
Freshly pepper
Mornay sauce
500 ml
Semi-skimmed milk
100 ml
Dried Pre-Cooked lasagne sheets
Bread Sticks
Farm Stale Bread
150 g
Cod Tails
Small cod Tails
25 g
Lemons Wedges
Wheat flour
1 tbsp
Fine Cut leeks
Bamboo grill skewers
Possibly 4