- 2 cod fillets (skinned)
- 4 medium potatoes (with the skin cut into wedges)
- 1/2 a glass of flour
- 1 teaspoon of baking powder
- 150mls sun-flour oil
- some coarse sea salt, black pepper, 1 tea spoon of dehydrated parsley, some olive oil
Place a pan with some boiling water and a pinch of salt on the stove medium heat to keep water boiling, put the potato wedges in and let it boil for 3-4 minutes. After this drain the wedges and place them in a bowl (meanwhile switch the oven on 200c until hot), add to the wedges 3 soup spoons of olive oil + 2 tea spoons of coarse sea salt and 2 tea spoons of the dehydrated parsley, toss it all until well mixed, distribute these wedges on a baking tray with the wedge up on each potato piece, place them in the oven and let them cook for 30-35 minutes.
Ten minutes before the potatoes are done pour the sunflower oil into a deep frying pan and let it get very hot. Meanwhile put the flour in a bowl + a pinch of coarse salt a little pepper and the tea spoon of baking powder, add some water to the consistency of thick runny yoghurt with the aid of a balloon whisk, dip the fillets in the batter and let them get a thick covering rubbing excess on the sides of the bowl and place them in the frying pan the oil should cover them.
Fry for about 3-4 minutes on each side until golden brown, then place them on a plate with a few kitchen towels to drain the excess fat, then just serve them with the chips (wedges) and a dollop of tartar sauce (optionally you can boil some peas and have them like that or mush them with a couple of mint leaves and some lemon juice and serve on the side)
Also the batter if you prefer instead of water you can add some beer instead for a lighter texture and more flavoursome batter, although I like the simplicity of this one I made.