Serves 4
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To serve

  1. 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).
  2. Place the flour and paprika in one shallow bowl, season with salt and pepper and stir to combine. 
  3. Beat the eggs in a second shallow bowl, then place the breadcrumbs in a third.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Meanwhile, heat the oil in a deep fryer to 170 ̊C. Cook the chips until deep golden brown. 
  10. Serve the fish and chips with peas, salt and vinegar, lemon wedges and your favourite sauce.

Nutrition Facts

Per serving: 796kcals, 33.4g fat (6.9g saturated), 68.2g carbs (4.3g sugars), 53.8g protein, 6.1g fibre, 1.037g sodium