Cider Haddock with red cabbage, apple and wholegrain mustard slaw and baby potatoes

Cider Cod with red cabbage slaw and baby potatoes

Our delicious Atlantic fillets in maddens mellow traditional Irish craft cider from Armagh works perfectly served with red cabbage, apple and wholegrain mustard slaw and baby potatoes. Chunky white fish fillets, freshly frozen and hand filleted with a crispy batter made using maddens mellow cider giving the batter a light apple sweet flavour… The perfect Friday night treat!
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
Print Recipe

Ingredients

4 Donegal Catch Craft Cider Battered Cod Fillets

For the slaw:

½ red cabbage, thinly sliced

2 carrots, peeled and julienned

2 green apples, chopped into matchsticks

1 red onion, thinly sliced

Juice of ½ lemon

1 tablespoon wholegrain mustard

1 teaspoon salt

2 tablespoons olive oil

For the baby potatoes:

350 grams baby potatoes

2 tablespoons butter

Salt and freshly ground black pepper

Instructions

  1. Pre-heat oven. Place fillets on a pre-heated baking tray on top shelf of oven. 210°C, Fan 190°C, Gas 6 20-25 mins
  2. Whilst they are cooking, place the baby potatoes into a large pan and cover with cold water. Season the water generously with salt and bring to the boil. Cook for about 10 - 15 minutes, until the potatoes are tender then drain and allow to steam for 5 minutes. Chop any larger potatoes in half then place back into the pan along with the butter and season well with salt and pepper. Set aside.
  3. For the slaw, mix all of the ingredients together in a large bowl and allow to sit for 5 minutes. When the fish is cooked, serve with the slaw and baby potatoes.

You may also like