Cod Crisps

Serves 4

Description/Notes:

Succulent chunks of cod steaks, steamed then fried in batter

Ingredients:

2 large cod steaks

3 oz. (75g) self-raising flour

1 level tablespoon of tomato puree

salt and pepper

2 teaspoons of corn oil

1 egg white

tepid water to mix

oil for deep frying

lemon wedges to garnish

few sprigs of parsley

Cooking Instructions:

Gently steam the cod for 10 minutes until almopst cooked but slightly firm
Cut into chunks, discarding any skin and bones
Season well then spred with tomato puree
Chop enough parsley to make one level tablesoon, saving the rest for garnish
Toss the fish in the chopped parsley
Sift the self-raising flour into a mixing bowl and mix in a good pinch of salt
Beat in the corn oil and gradually add just enough tepid water to mix to a very thick batter
Heat up the oil for deep frying
Whisk the egg white until stiff, then fold into the batter
Dip the cod chunks into the batter and drop carefully into the oil
Deep fry in batches for 3 minutes each batch,or until puffed and golden
Drain the fish on absorbent kitchen paper and serve at once garnished with lemon wedges and a few sprigs of fresh parsley