The Fish Dish of the Week column with The Magpie Cafe’s Paul Gildroy: Pan fried cod with caper and lemon.


Tuesday, 2nd March 2021, 5:22 pm
Pan fried cod with caper and lemon.


4 x 200g codling fillet, boneless and skin on

2-3 eggs

Plain flour for dusting

Dried bread crumbs

Oil for pan frying

2 tablespoons capers

2 lemons

Good knob of butter

1 tablespoon chopped parsley

Salt and pepper

Potatoes and vegetables to serve


Method, to coat the fish (pané) in separate bowls place the flour (season the flour with salt and pepper), beaten eggs and breadcrumbs. Cut each codling fillet in half and one piece at a time lightly coat in flour then the egg and finally the bread crumbs.

Heat a large frying pan and add a little oil, you may be best pan frying the fish in batches rather than altogether, carefully lay in the pieces of fish, flesh side down and over a medium/low heat cook the fish until golden, then turn the fish over to cook the other side (approx. 3-4 minutes each side).

Once the fish is cooked lay the pieces onto kitchen paper and keep warm, for the caper and lemon, cut one lemon into thin slices, turn the heat up slightly on the pan and add the slices of lemon.

Pan fry for 30 seconds on each side or until golden, remove them from the pan and keep warm, then into the pan add the butter. Once the butter has melted add the capers to warm through followed by the juice from the other lemon and the chopped parsley.

To serve, sit two pieces of codling onto each plate, place two slices of lemon on top of the fish and then spoon over the caper and lemon butter, serve with sauteed new potatoes and steamed vegetables.