Our tested Charred Cod Fritters: fire-roasted, generous, and balanced with chipotle and honey. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the chipotle and honey elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the cotija cheese and the rest of the chipotle and honey flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
A smoky take on Beef Salad, built on lime and coriander and finished the way we like it. Ready...
Mexican This Mexican Bowl leans on ancho chilli to do the heavy lifting. We slow-cook the Lamb for real...
Mexican
Members
The kind of Mexican plate you make on repeat. chipotle and honey, a proper crisp, and a finish...
Mexican
Members
The kind of Mexican plate you make on repeat. cumin and garlic, a proper glaze, and a finish of...