Chip shop cod roe made at home

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Chip shop cod roe made at home
Chip shop cod roe made at home

Random recipe review

Tasteier and healthier than the real thing


I much prefer this to the greasy chip-shop version. It can be difficult to buy the big cans or roe, but they are out there if you search for them.

The Judge
Servings:Serves 2
Calories per serving:275
Ready in:20 minutes
Prep. time:10 minutes
Cook time:10 minutes
Recipe author:Chef
First published:7th July 2015
I've bought 600g cans of Princes Pressed Cod Roe from Iceland and Bookers (wholesalers)

Fresh cod roe is a seasonal [January to March - UK] and difficult to buy fresh outside of this period. However, if like me you're a fan of chip shop style cod roe then you're in luck as almost all fried cod roe served in fish and chip shops is canned, and very reasonably priced too.

For greater economy, buy the 600 g can instead of the 200 g tin, cut the roe into 100g slices and freeze the remaining segments for later use.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Carefully remove the cod roe from the can, in one piece. Slice through the middle horizontally to make two 100 g rounds.
  2. Put the flour onto a plate and coat each cod roe round lightly with it, then dip into the beaten egg, making sure they are coated around the sides. Finally, dip into the breadcrumbs to coat completely.
  3. Heat the vegetable oil in a frying pan and cook the roe fish cakes for 3 to 4 minutes on each side, turning them over carefully with a fish slice. Drain on kitchen paper.

Serving suggestions

Serve the fish cakes with soured cream and chopped fresh dill or parsley, accompanied by a green salad.

Recipe source


If you have access to a smoker, these are really good if the cod roe is smoked for an hour or so before frying.

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