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- 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.
- Meanwhile, heat enough oil to come about 6cm up the sides of a deep frying pan.
- 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.
- 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.
- 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.
- Drain the potatoes and mash in the butter, chives, petits pois and vinegar.
- 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.
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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