Pan-fried Cod with Champ

4.65 (6)
⏱ 45 mins 🍽 Serves 2 🌶 irish ✅ Easy 🏷 Main course

This traditional Irish main course pairs perfectly cooked cod with a warm and creamy champ. The champ is a comforting mash of potato and spring onion, enriched with cream and milk. The fish is pan-fried until its skin is crisp and golden. It's a simple yet satisfying dinner that brings together classic flavours in under 45 minutes.

Pan-fried Cod with Champ

Ingredients

  • 500g large potato peeled and quartered
  • 4 spring onions
  • 2x pieces of cod skin on
  • 2 tbsp olive oil
  • 142ml carton double cream
  • 200ml milk
  • knob butter

Method

  1. Boil the quartered potatoes in water until they are tender, which should take 10-15 mins. While they cook, chop the spring onions, keeping the white and green parts separate.
  2. Pat the cod pieces dry with kitchen paper. Place a frying pan over a high heat, add the oil, and then lay the fish in skin side down. Avoid moving the pan to prevent the skin from tearing. Fry for 4-5 mins until the edges colour. Flip the fish and cook for another 3-4 mins.
  3. In a separate pan, bring the cream, milk and butter to a boil. Add the chopped white spring onion and let it simmer for a few minutes before seasoning if desired. Mash the cooked potatoes and stir in the hot creamy mixture along with half of the chopped green spring onions. Scatter the remaining green onions over the mash. Serve the champ alongside the fish, drizzling any cooking juices from the pan over the top.

Nutrition (per serving)

Calories890 kcal
Fat58 g
Saturates31 g
Carbs51 g
Fibre4 g
Protein42 g
Sodium200 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisineirish