FationateFoodBelly • Easy Recipes

Ingredients

• 1 cod fillet
• 1 Yukon Gold potato
• Salt and pepper, to taste
• 3 tbsp butter
• 1 tbsp cornstarch (plus extra for dusting)
• Water (for boiling)
• Chili oil (for garnish)
• Cooking oil

Green Chili Sauce

• 1 jalapeño (seeds removed for less heat)
• 1 cup fresh cilantro (packed)
• 1/2 cup mayonnaise
• 1–2 cloves garlic
• 1 tbsp lime juice
• 1–2 tbsp olive oil
• Salt, to taste

Instructions

1. Peel the Yukon Gold potato and slice thinly using a mandoline. Use a small round cutter to punch out about 12 coin-sized pieces.
2. Boil the potato slices for about 30 seconds, then drain and pat dry.
3. Melt 2 tbsp butter in a pan and stir in 1 tbsp cornstarch to form a light paste. Add the potato slices and toss to coat evenly.
4. Season the cod with salt and pepper. Lightly dust one side with cornstarch. Arrange the coated potato slices over the dusted side, overlapping slightly to resemble fish scales. Press gently to adhere. Refrigerate for 10–15 minutes to set.
5. Blend cilantro, jalapeño, garlic, mayo, and lime juice until smooth. With the blender running, drizzle in olive oil until creamy. Season with salt and adjust lime or spice to taste.
6. Heat a pan over medium-high heat. Place a piece of parchment paper in the pan and drizzle with oil. Carefully place the cod potato-side down. Cook until the potatoes are golden and crispy. Flip and cook the other side for another 2–3 minutes, basting with remaining butter if desired.
7. Spread the green chili sauce on a plate, place the cod on top, and drizzle chili oil around. Serve immediately and enjoy!