Pan-Fried Cod and Homemade Zesty Chilli Oil
with Chips and Sambal Slaw
- Fish
Spice up your dinner by making your very own chilli oil - it's easier than you think! A trending condiment loved for its ability to bring flavour quickly to any dish, we're pairing it with delicate cod, chips and a fragrant sambal slaw. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime
1 unit(s)
Garlic Clove
1 pinch
Chilli Flakes
1 unit(s)
Baby Gem Lettuce
15 grams
Sambal Paste
2 unit(s)
Cod Fillets
(Contains: Fish)
120 grams
Sliced Carrot and Cabbage Mix
Not included in your delivery
2 tbsp
Olive Oil for the Drizzle
1 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
In a small bowl, combine the lime zest, chilli flakes and garlic.
Heat the olive oil for the drizzle (see pantry for amount) in a large frying pan on high heat. Heat until just hot, 1-2 mins. Carefully pour the oil over the lime zest, chilli flakes and garlic, then stir to combine. Set aside to infuse.
Next, trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine the mayo (see pantry for amount), sambal paste (add less if you'd prefer things milder) and half the lime juice. Season with salt and pepper. Set aside.
Meanwhile, pat the cod dry with kitchen paper, then season with salt and pepper.
When the chips have 5 mins remaining, return the (now empty) frying pan to high heat with a drizzle of oil.
Once hot, lay in the fish and fry until golden, 3-4 mins. TIP: To stop the fish from breaking up, don't move it around when it's cooking. Turn and cook for 3-4 mins on the other side. When cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When everything's ready, add the baby gem and coleslaw mix to the sambal mayo. Toss to coat.
Share the cod between your plates. Spoon over the zesty chilli oil (add less if you'd prefer things milder).
Serve the chips and sambal slaw alongside.
Serve with the remaining lime wedges for squeezing over the fish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the zesty chilli oil and tasty slaw, though some found the flavours competing or overpowering.
- Ease of prep: Reviewers appreciated the simple, quick preparation and easy-to-follow instructions for this 30-minute meal.
- Suggestions: Consider baking the fish to prevent sticking; use less oil for a lighter dish.
- Portions: Several customers noted the cod fillets were too small and thin, suggesting larger or additional fish portions.
