Cod Cutlets with Aioli

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 6 X 4 oz. cod cutlets
  • juice 1 lemon
  • 6 stoned black olives


Season the cod cutlets with lemon juice and salt and pepper. Pass through the seasoned flour and knock off excess.

Melt the butter in a pan and fry the cutlets for about 4 minutes on each side.

Place on a serving dish and cover each cutlet with the aioli. Garnish with a black olive and some chopped parsley. Serve with boiled potatoes.

Drink a chilled red wine.