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Cod in a pistachio and matcha crumb
Fruit and vegetables
1
lemon
, cut into wedges, to serve
10g/⅓oz fresh
mint
leaves, finely chopped
1 tsp fresh
lemon juice
4
sweet potatoes
(125g/4½oz each), peeled and cut into chips
150g/5½oz sugar snap peas
Tins, packets and jars
2 tbsp
plain flour
nori sprinkles, to serve, optional
1 tbsp
plain flour
Cooking ingredients
65g/2¼oz shelled
pistachio
nuts
fine sea salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
1 tsp
wasabi
paste
1½ litres/2¼ pints
sunflower oil
65g/2¼oz
cornflour
50g/1¾oz
cornflour
Dairy, eggs and chilled
1 large free-range
egg
40g/1½oz
butter
1 free-range
egg
, beaten
Meat, fish and poultry
4 x 140g/5oz skinless
cod
fillets, pin-boned
Other
50g/1¾oz
panko breadcrumbs
1½ tsp matcha powder (
green tea
powder)
500g/1lb 2oz frozen
peas
2 tbsp ice-cold water
Back to recipe
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