Tick the ingredients you need to add your shopping list.
- Scrub the potatoes and chop them into 1cm- thick chips. Rinse under cold water, the place in a saucepan, cover with cold water and set aside for 30 minutes (or up to 24 hours).
- Place the flour and paprika in one shallow bowl, season with salt and pepper and stir to combine.
- Beat the eggs in a second shallow bowl, then place the breadcrumbs in a third.
- Cut each cod fillet in half lengthwise. One piece at a time, dredge the fish in the seasoned flour, shaking off any excess, then in the beaten egg, then in the breadcrumbs. Return the fish to the egg for a second coat, then the breadcrumbs one last time, pressing them on to form a thick layer Place the fish on a plate and place in the fridge for 30-40 minutes.
- Drain the water from the chips and re-fill with enough water to cover. Add a pinch of salt and place the pan over a high heat. Bring to a boil, then simmer for 6-7 minutes or until just tender.
- Drain the chips and return to the pan. Allow to steam dry for 2-3 minutes, shaking the pan every 10 seconds or so. Spread the chips out on a large baking tray and allow to cool.
- To cook the fish, heat 3-4cm of oil in a large pan over a high heat. Test if the oil is hot enough by dropping a crumb into the oil; it should begin to sizzle immediately.
- Working in batches, carefully add the fish to the oil and cook for 3-4 minutes per side until golden brown. Transfer to a plate lined with kitchen paper and scatter with sea salt. Allow the oil to come back up to temperature for 40-50 seconds before adding the next batch of fish.
- Meanwhile, heat the oil in a deep fryer to 170 ̊C. Cook the chips until deep golden brown.
- Serve the fish and chips with peas, salt and vinegar, lemon wedges and your favourite sauce.
Per serving: 796kcals, 33.4g fat (6.9g saturated), 68.2g carbs (4.3g sugars), 53.8g protein, 6.1g fibre, 1.037g sodium