FISH FOR FRIENDS

Barney Desmazery goes pescatarian with a summer menu inspired by British seaside favourites

- Barney Desmazery

My fish-and-two-veg is a play on classic fish and chips, brought together with a garlic butter that my kids absolutely love. It’s also a simplified version of the cod kiev from my favourite fish chef on the planet, Tom Brown, and his restaurant Cornerstone. Tom treats fish and seafood with the respect it deserves, and though his dishes are inventive, they’re never over-complicated – just how great produce should be treated. Follow Tom on Instagram @cheftombrown or find out more at cornerstonehackney.com.

Barney is Good Food’s skills & shows editor. He has worked as a chef in London, France and Australia, and is a pro at adapting restaurant recipes to make at home.

@barney_desmazery

MENU

• Crispy cod & Kiev butter

• Best ever oven chips

• Smashed minted peas

• Easy Eton mess ice cream

Crispy cod & Kiev butter

For an extra-crispy coating, double-dip the fish in the egg and breadcrumbs. You can also make a double batch of the butter and keep what remains in the freezer for melting over steaks or making quick garlic bread. All the prep can be done ahead, making this an ideal meal for relaxed Fridays.

SERVES 4 PREP 30 mins COOK 20 mins MORE EFFORT

100g plain flour

2 eggs, beaten

150g panko breadcrumbs

4 skinless cod fillets (about 120g each), or use hake, pollock or other white fish

3 tbsp sunflower oil

For the kiev butter

2 garlic cloves, crushed or grated small handful of parsley, finely chopped