Ensure you have these ingredients:
– 600g of skinned and cleaned cod fillet
– 100g of fine sea salt
– 1 litre of cold water
– 100g of flour
– 3 eggs mixed with a dash of milk for wash
– 200g of breadcrumbs (preferably panko)
– 100g of picked gherkins
– 50g of capers
– A bunch of dill, chopped
– A bunch of parsley, chopped
– 2 lemons; 1 for zesting and juicing, 1 for portioning into wedges
– Salt and pepper
– 1 tbsp of mayonnaise for binding
– 6-8 medium-sized rooster potatoes
– 1 tbsp of vegetable oil
– 2 tsp of paprika
– 1 tsp of garlic powder
– 100ml of vegetable oil for frying the fish
Start off by brining your cod. Thoroughly stir the sea salt into the cold water until it’s completely dissolved. Submerge the entire piece of cod in this solution and let it sit for half an hour.
Next, take the fish out of the water and dry it before slicing it into four equal portions. You’ll need three bowls; one for the flour, one for the egg wash, and third one for the breadcrumbs. Completely drench the fish in the flour, then the egg wash, and finally the breadcrumbs. Do this twice to ensure proper coating then let it rest.
Prepare the tartare sauce by finely chopping the pickles and put them in a bowl. Mix in the capers, chopped dill and parsley. Spice it up with salt, lemon zest and a dash of lemon juice. Use some mayo for binding but avoid it becoming too watery. Retain it in the fridge.
Quarter the potatoes leaving the skin intact, and put them in a large bowl. Add the oil, paprika, garlic powder, and a hint of salt and pepper. Stir gently so that the wedges are thoroughly coated with oil and seasoning. Cook them in an air fryer at 200 degrees for 20 mins till they’re crispy. Shake them up every five minutes.
After the potato wedges have been in the oven for about 10 minutes, start preparing your fish. Position a large non-sticky frying pan on the stove and pour a generous quantity of vegetable oil into it. Maintain a moderate temperature. With caution, set the fish into the pan and sear it for two minutes on each side, for a total of eight minutes, keeping a watchful eye on the heat to ensure the crust turns a lovely golden colour and the fish is thoroughly cooked. Following that, arrange the fish with the potato wedges, tartare sauce and a wedge of lemon. If you’re unsure if the fish is properly cooked, an additional five minutes in an oven pre-set to 180 degrees should ensure it’s done.