Cod Fish & Chips

Cut the cod into strips about 3 cm thick. Season with the juice of half a lemon and season with black pepper and salt to taste. Cover with slices of the other half of the lemon and marinate for 15 minutes.

Slice the sweet potato into very thin slices and place in cold water. Chop the parsley very thin.

Dry the cod well with kitchen paper. It is important that it is well dried before passing through the flour. Pass the strips of cod through the flour pressing so that it adheres, but shaking off the excess.

Then pass through the beaten egg until all the flour is covered. Use 2 forks for the operation.

Bring a fryer to the heat and fry the cod fillets in a little vegetable oil / BIO, about 2 minutes on each side. Drain on absorbent paper.

To make the potatoes, remove them from the cold water and dry them well on a kitchen towel. Fry for about 4 minutes in a deep fryer and drain on absorbent paper and season with salt.

If you prefer to make the potatoes in the oven, brush the slices with oil and place them in an oven tray lined with parchment paper. Let them brown for about 10 minutes at 180o, turning them back halfway through.

Serve the fresh cod fillets with the potatoes.