Ingredients
- 600g cod fillet, skinned and cleaned
- 100g fine sea salt
- 1 litre cold water
- 100g flour
- 3 eggs, mixed with a splash of milk for wash
- 200g breadcrumbs (panko if available)
- 100g pickles
- 50g capers
- handful dill, chopped
- Handful parsley, chopped
- 2 lemons, 1 for zest and juice, 1 for wedges
- Salt and pepper
- 1 tbsp mayonaise, to bind
- 6-8 medium rooster potatoes
- 1 tbsp vegetable oil
- 2 tsp paprika
- 1 tsp garlic powder
- Salt and pepper
- 100ml vegetable oil, for frying the fish
- Start by brining your fish. Carefully whisk the sea salt into the cold water until it has dissolved. Place the whole piece of cod in the water and allow to sit for 30 minutes.
- Remove the fish from the water and pat dry before cutting into four equal-sized portions. Set up three bowls; one with flour, one with egg wash and the third with breadcrumbs. Dip the fish in the flour, followed by the egg wash, followed by the breadcrumbs. Repeat the process a second time to make sure they are fully coated. Then set aside.
- To make the tartare sauce, begin by dicing the pickles and placing in a bowl. Add the capers, chopped dill and parsley, and season with salt, lemon zest and a touch of lemon juice. Bind with some mayonnaise but don’t allow it to become too wet. Keep in the fridge.
- Cut the potatoes into thick wedges with the skin on, then place in a large bowl. Add the oil, paprika, garlic powder, onion powder and a pinch of salt and pepper and mix gently until the wedges are evenly coated in the oil and seasoning. Place in an air fryer and cook at 200 degrees for 20 minutes until crispy, shaking them every five minutes.
- When the wedges have been cooking for 10 minutes, begin to cook your fish. Place a large non-stick pan on the heat and add a good amount of vegetable oil. Heat over a medium heat. Carefully place the fish in the pan and cook for two minutes on all four sides, eight minutes in total, controlling the heat so the crumb is golden brown and the fish cooked throughout. Then serve alongside the wedges with the tartare sauce and a lemon wedge on the side. If you’re unsure if the fish is cooked, you can give it five extra minutes in an oven preheated to 180 degrees.
