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Fish & Chip Cob Loaf Recipe
Take a classic pub grub meal to the next level with our Fish & Chip cob loaf recipe. It has all your favourite flavours of fish and chips, rolled into one delicious seafood cob loaf. Made from tasty whiting fillets, white cob and sour cream, this super easy treat will quickly become a favourite of your seafood cob loaf recipes. Serve the chips with fresh lemon for an entertaining treat that your guests will be raving about for days to come.
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FEATURING White Cob
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Ingredients
1 Bakers Delight Cob, top removed, hollowed and filling reserved
1kg French fries, frozen
1 1/4 cups sour cream
2 cups mayonnaise
1/4 cup parsley, finely chopped
100g capers, roughly chopped
150g sweet and sour cucumbers, roughly chopped
1 small red onion, finely diced
2 eggs, beaten
8 small whiting fillets
3 cups (750ml) sunflower oil
1/3 cup plain flour
Parsley, to serve
Salt and pepper, to season
Lemon, to serve
Method
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Cob Loaf
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Step 1
Preheat over to 150°C
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Step 2
Line a baking tray with greaseproof paper. Set aside
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Step 3
Break apart reserved Bakers Delight Cob filling and spread on prepared tray. Bake for 30-40 minutes, turning every 10 minutes until toasted and dry. Remove from oven and cool completely. Place in a snap lock bag and using a rolling pin, crush until fine
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Step 4
Toast hollowed Bakers Delight Cob for 15 minutes in oven and set aside
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Step 5
Bake chips to packet instruction
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Fish
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Step 1
Combine dried breadcrumbs and remaining parsley in a bowl together. Place eggs and flour in separate bowls. Working one fillet at a time, dip in flour, egg and bread crumbs. Place on plate and repeat with all fillets
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Step 2
Pour sunflower oil into a large pan and heat on high for 3-4 minutes. Cook half the fillets at a time of 5 minutes, turning once. Drain on kitchen paper and repeat with remaining fillets
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Step 3
Place cob on a board. Fill with tarter mix and serve with fish and chips. Season with parsley, salt, pepper and lemon. Serve
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Tartare Mix
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Whilst the chips are in the oven, place sour cream, mayonnaise, capers, sweet and sour cucumbers, red onion and two tablespoons parsley into a large bowl. Stir to combine, cover and place in fridge
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