Compliments to the Sea

There are few things that have an effect on me in the same way as pan fried cod. Served with just the right kind of crispy batter is so tantalising, mouth-watering, and nostalgic to me that this will make its way into heavy rotation during the peak cod season. And it goes awesome with mash potatoes.

BRAD'S TRADITIONAL PANKO PANFRIED COD

(For 4)

4 fresh cod fillets; 2/3 cup all purpose flour seasoned with sea salt and fresh pepper; 1 1/2 cups Japanese panko bread crumbs seasoned with paprika, sea salt and fresh pepper; 2 eggs beaten with a small splash of milk; grapeseed or other vegetable oil; fresh lemon.

Set up for three stations - moving progressively closer to the pan, in dish 1 put the flour, dish 2 put the egg mixture, and dish 3 the panko.

Preheat a heavy skillet on medium with oil. Once hot to a very light smoke, start dredging. Roll the fish first in the flour, then the egg, then press on both sides in the panko making sure it's completely coated. Add to the pan. Be sure not to crowd the pan. If you can only comfortably fit two at a time, do it in batches. As soon as they're done, season with extra sea salt and serve with a fresh cut lemon.

BRAD'S AMAZING DILL MASH POTATOES

3 regular organic Yukon gold (or your favourite) potatoes - or if you feel like it, one Yukon gold and one sweet potato - all peeled and cubed; handful of fresh dill frawns; 1/3 cup 14% local organic sour cream; tablespoon of real mayo; Kosher (or sea) salt and fresh black pepper.

Steam potatoes until soft. Drain off water and return to pan. Add the rest of the ingredients and hand mash - finish off to get a nice texture by stirring quickly with a wooden spoon.

AMAZING side to fish.

Easy Alfredo

You can make Alfredo sauce your own way - and in less time than it takes to cook the chicken.

BRAD'S CLASSIC CHICKEN ALFREDO

(For 4)

1/2 box fettuccine or your favourite pasta; 2 free-range chicken breasts (preferably bone-in, skin-on); 1/3 cup organic local cream (your choice - anywhere from 10% to 35%, depending on how bold you're feeling); 1/3 cup organic local milk; 2 tbsp organic local butter; 5-7 cloves organic garlic, sliced; Kosher salt and Fresh black pepper; 1/2 bunch fresh Italian parsley chopped; Parmesan to taste.

Roast the chicken in a pre-heated 400 degree oven drizzled in olive oil and seasoned well until 170 degrees at the interior or until juices run clear when pricked (about 35-40 minutes). Let rest 5-10 minutes after it's done before cutting.

Meanwhile, boil pasta in generously salted water.

In a saucepan, heat butter to a light smoke, and add garlic - sauté for about 1-2 minutes. Season generously and then add milk and cream. Whisk and simmer low for about 2-3 minutes. If you like thick alfredo sauce, mix about a tbsp of corn starch with a splash of cold water until dissolved, and whisk that into the simmering sauce.

Toss sliced cooked chicken into sauce.

Drain the pasta and return to the pot. Dump in the sauce mixture and toss. Toss in some parsley and garnish with fresh Parmesan and extra salt and black pepper to taste.

Note - this is not for the waist-watcher ;)

Caesar can be Health Food

Most people love caesar. But there are two important misconceptions. One is that it's a salad and therefore healthy... if you think that... oh, we need to have a talk. When it comes to restaurant Caesar salad this packs more of a punch for calories and fat than a burger and fries. The second misconception though, among people who know that Caesar is often some nasty stuff, is that this is a given. There are a few culprits: 1) the bacon; 2) the chicken - it's often deep fried, low-quality (or dry and overcooked); 3) the croutons; and 4) the dressing. Well, good news. My Caesar finds ways through those dilemmas and what you get is a healthy, satisfying salad meal.

BRAD'S CHICKEN CAESAR

(for 2)

1/2 head of romaine; chicken meat (your choice; about 4-6 oz); 1/2 a day-old baguette or your favourite bread cubed; 4 strips bacon; fresh Parmesan

Dressing: 1 free-range egg yolk; tbsp finely chopped capers; juice of a lemon; 1/3 cup olive oil; 1/2 tsp anchovy paste; S&P.

For dressing - whisk egg yolk, and whisk in capers, anchovy paste and lemon juice - season well. Slowly pour in olive oil, whisking vigorously. Let sit while you make the rest of the salad.

In a heavy skillet, sauté bacon, draining off the grease until crisp. Remove it from the pan. Sauté the bread cubes in the same pan until crisp and golden (add extra olive oil if necessary). Season well.

This is a great use for left-over chicken, but if you're making fresh chicken for this, I recommend bone in, skin-on (roast at 400 degrees with olive oil, S&P for 35 minutes or until 170 degrees / when juice runs clear), or if you prefer, boneless skinless (same, only for 25 minutes).

Roughly chop, wash and dry the lettuce. Toss everything together in a big bowl when you're ready to serve. Grate fresh Parmesan over each serving and generous amount of fresh black pepper.