Cajun Cod with Seared Pineapple Salsa and Southern Fried Potatoes

What you need


  • 1 pack of Mash Direct Southern Fried Potatoes
  • 1 pack of Mash Direct Cauliflower Cheese Gratin
  • 2 cod fillets
  • 1 tablespoon paprika
  • 1 tablespoon light brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1 Pineapple with the peel removed
  • 1 tablespoon rapeseed oil
  • 1/2 small red onion finely diced
  • Juice of 3 limes
  • 2 table spoons of fresh chopped coriander
  • 1/2 teaspoon of salt
  • 1/4 teaspoon ground cumin
  • 1/2 red jalapeño finely diced

Recipe method


Mix the Cajun rub ingredients together and apply to the cod fillets.

Cook the Mash Direct Southern Fried Potatoes and Cauliflower Cheese Gratin according to package instructions, or via indirect heat on the BBQ until done.

On the BBQ heat a cast iron pan or skillet on a direct, medium heat. Cook the fillets on each side until the exterior has developed a slightly blackened crust. Internal temperature for the fish should be 60°C.

Slice the pineapple into 1 inch thick pieces. Sear on the BBQ.
Once seared, chop the pineapple into small pieces, with remaining Mix the ingredients and set to the side in a bowl.

Once the cod is done, serve on a bed of Southern Fried Potatoes and top with your Pineapple Salsa.

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20 minutes





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