Cobb egg

Cobb egg

By
From
Hix Oyster & Chop House
Makes
4
Photographer
Jason Lowe

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

Quantity Ingredient
205g white fish fillets, such as whiting, pollack or haddock
150g sea salt flakes
4 duck’s eggs
100g smoked pollack or haddock fillet, boned and skinned
freshly ground white pepper
2-3 tablespoons plain flour, plus extra for dusting
1 free-range egg, beaten
60-70g fresh white breadcrumbs
vegetable or corn oil, for deep-frying

Method

  1. 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.
  2. 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.
  3. Meanwhile, check the white and smoked fish for small bones, removing any with tweezers, then put into a food processor. Pulse together to a coarse texture and season with white pepper. Divide the fish mixture into 4 portions, shape into balls and flatten them on a lightly floured surface.
  4. Carefully shell the duck’s eggs, then mould the fish mixture around them ensuring they are well sealed.
  5. Have 3 shallow bowls ready, one containing the flour, one with the egg and the third with the breadcrumbs. One at a time, coat the duck’s eggs with the flour first, shaking off any excess, then put through the beaten egg and finally into the breadcrumbs, turning them to coat all over and re-moulding as necessary.
  6. Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 140–150°C. Deep-fry the eggs for 4–5 minutes, turning them every so often to colour evenly. Remove with a slotted spoon and drain on kitchen paper.
  7. Serve the Cobb eggs hot or warm, with salad and a herb mayonnaise or tartare sauce.
Tags:
Hix Oyster & Chop House
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