Codfish nuggets with the Artichokes and Potatoes cream how you never tried them!
- Warms the Artichokes and Potatoes cream following the instructions on the back of the package.
- Dredge the cod and clean the flesh by removing any bones and cut it into small pieces.
- Dip the codfish in flour.
- In a small pan, heat plenty of seed oil.
- When the temperature is reached, completely submerge the cod nuggets and cook until golden brown.
- Serve by adding some parsley to the soup and chopping the roe on top.
