Serves 4
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To serve:

  1. Add the potatoes to a large saucepan. Fill with cold water, then bring to a boil over a medium-high heat. Continue cooking for about 15 minutes until tender.
  2. Meanwhile, heat enough oil to come about 6cm up the sides of a deep frying pan.
  3. Combine the baking powder, salt, pepper and 320g of the flour in a large bowl. Whisk together the soda water and egg, then pour into the dry ingredients. Stir until smooth.
  4. Pour the remaining flour into a shallow dish. Dredge the fish pieces in the flour, then coat them in the batter. Let any excess batter drip off.
  5. Carefully lower into the hot oil and cook for 4-5 minutes until crisp and brown. Drain on a plate lined with kitchen paper, season lightly and keep warm.
  6. Drain the potatoes and mash in the butter, chives, petits pois and vinegar.
  7. Serve the fish on a bed of the mash with tartare sauce on the side.

Note: Haddock fillets can be used as an alternative to cod, if you wish.

Nutrition Facts

Per Serving: 858kcals, 46.6g fat (15.8g saturated), 87.3g carbs, 2.7g sugars, 22.6g protein, 6.8g fibre, 1.337g sodium

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