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September 2021: Please bear with us, we've (quietly) launched our new website and we're still making updates!

Cornflake-Crusted Tandoori Fish

BY Mahbir 
Serves: 4  •  DIFFICULTY: Easy 
PREPARATION Time: 15 minutes 
COOKING Time:  15-20 minutes 


4 cod fillets

2 tablespoons virgin olive oil

150 grams cornflakes

1 tablespoon Dijon mustard

1 tablespoon Mahbir Handmade Tandoori Masala

1 egg

table salt, season to taste


  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F. Line a baking tray with baking paper and set aside.
  2. In a food processor, roughly chop the cornflakes. Then pour in the olive oil, mustard and Tandoori Masala. Mix further until all of the ingredients are incorporated. Scatter the seasoned cornflake crumb mixture onto a plate.
  3. In a separate bowl, beat the egg. Then dip each piece of cod into the egg and then onto the cornflake crumb mixture ensuring the fish is properly coated. Repeat this step for each piece of cod.
  4. Place the coated cod fillets onto the prepared baking tray. Bake for around 15 minutes until the cod flesh is opaque and flakes easily with a fork. The seasoned cornflake coating should also be golden brown.
  5. Serve alongside roasted vegetables or a garden salad.

Mahbir’s Personal Touch

For this recipe, using frozen cod is perfectly fine but make sure that it has fully defrosted before coating it in the seasoned cornflake crumb. Otherwise even after baking, it'll be like biting into a toasted cornflake-coated ice lolly!

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