Crispy Cod With Warm Potato Salad And Curried Mayo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Chop your waxy potatoes in half

Trim, then chop your green beans in half

Wash your spinach and pat dry with kitchen paper

Add the spinach to a heatproof bowl with the halved waxy potatoes, cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-8 min or until the potatoes are fork-tender and the spinach has wilted

Add the halved green beans to a pot and cover them with boiled water (just enough to cover them)

Add a pinch of salt and bring to the boil over a high heat, then cook for 3-4 min or until tender

Pat your fish dry with kitchen paper (unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Add your cornflour to a medium sized bowl with your ground turmeric, half your curry powder (you'll use the rest later!) and a pinch of salt and pepper

Add the diced fish to the bowl and give everything a good mix up until the diced fish are fully coated

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [2 1/2 tbsp] [3 tbsp] vegetable oil over a medium-high heat

Once hot, add the coated fish and cook for 6 min, turning once half way, or until golden, crispy and cooked through – this is your crispy fish

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the potatoes are cooked, add the cooked green beans and black sesame seeds with a knob of butter and a pinch of salt and give everything a good mix up – this is your warm potato salad

Combine your mayo and remaining curry powder in a small bowl – this is your curried mayo