Pan fried tandoori cod fillet

This is another one of those recipes that I've made with  a few shortcuts, but is still packed full of flavour whilst being super quick to prepare.

Lightly pan fried fish coated in tandoori masala for a bit of a spicy hit, paired with griddled asparagus, steamed baby potatoes and a side of Mexican rice.

For a bit of a treat, you could always swap the steamed potatoes for chunky chips and leave out the asparagus & potatoes.

To serve 4 people you will need

4 peices of cod*  fillet

6 tbsp tandoori masala

5 tbsp plain flour 

3 x packs of Uncle Ben's spicy Mexican rice
20 asparagus spears ( 4-6 per person )
700g herb baby potatoes**


• Preheat your oven to 100c, ( fan ) in a large flat plate, mix your plain flour & tandoori masala together. 

• Line a large baking tray/dish with greaseproof paper and set aside.

• Set your frying pan on a medium heat, add enough oil to just cover the base of the pan.

• Whilst the oil is heating up, dip each fillet of fish into the flour mix ensuring each peice is thoroughly coated.

• Place 2 pieces of fillet into the frying pan at a time and cook for 3-4 minutes on each side, and transfer to the lined tray once cooked.

• Put the cooked fillets into the oven - this is to keep them warm just while you make up the side accompaniments 

• Cook the rice and potatoes as instructed on the packaging. For the asparagus, add a drizzle of olive oil to a griddle /frying pan, add in the asparagus and cook on a high heat until they are slightly charred but still have a bit of a bite. Season with sea salt & black pepper 

• Serve the fish with the accompaniments straight away once cooked

* for the fish i often swap it around. I use cod, haddock and basa 

** I love the prepacked butter and herb potatoes thar are microwaveable- so quick and easy but just as delicious