Cobb Egg

Name: Cobb Egg
Yield: Makes 4
Cuisine: British
Ingredients: vegetable or corn oil for deep-frying; 1 free-range egg, beaten; 2-3 tbsp plain flour, plus extra for dusting; vegetable or corn oil for deep-frying; 60-70 g fresh white breadcrumbs; 100 g smoked pollack or haddock fillet, boned and skinned; freshly ground white pepper; 4 duck’s eggs; 100 g smoked pollack or haddock fillet, boned and skinned; 150 g sea salt flakes or rock salt crystals; 150 g sea salt flakes or rock salt crystals; 205 g white fish fillets, such as whiting, pollack or haddock; 205 g white fish fillets, such as whiting, pollack or haddock; 205 g white fish fillets, such as whiting, pollack or haddock

Preparation info

Makes
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Seldon, my chef at the Oyster & Fish House in Lyme Regis, developed this dish as a fishy take on a scotch egg. Customers really took to it, as the soft yolk ran down their chins while they were overlooking the cobb. You could make little ones with quail’s eggs for bar snacks or pre-dinner drinks.

Ingredients

205 g white fish fillets, such as whiting, pollack or haddock
150 g sea salt flakes or rock salt crysta

Europe
United Kingdom
Dinner
Fish course
Starter
Snack
Pescatarian
Summer
Spring

Method

Lay the white fish on a non-reactive tray, scatter over the salt and let stand for 1 hour. Rinse well under cold water, drain and pat dry.

Bring a pan of water to the boil and carefully drop in the duck’s eggs, using a slotted spoon. Simmer for 5 minutes, then drain and refresh under the cold tap for several minutes to stop them cooking.

Meanwhile, check the white and smoked fis