Start preparing the chips preheating the oven to 200º C (392º F)/ Gas mark 6. Scrub the potatoes, cut them into chunks and rinse with cold water. Pat dry and then rub 1 tablespoon of sunflower oil per portion before place the pieces into a baking tray to cook for 40 – 45 minutes. Halfway through, turn the potatoes and sprinkle over them enough mixture of sea salt and the chopped rosemary leaves that you have had previously crushed together in a mortar and pestle.
While the chips are getting right, heat enough oil for deep fry in a pan, divide and season the cod portions with the fish seasoning mix of your choice. In this occasion, my selection was one with lemon and herbs.
Leave the fish taking the flavours of the mix and make the batter grating the lemons, thinly cut with scissors a handful of chives and mix both with the flour and salt to taste to finally add and gently whisk the soda water until well combined. This batter can’t play injury time so you have to be ready to coat the fish and place it in the hot oil. Another tip is not to cook more than two portions at the same time. The fish will be ready when the batter turns golden and crispy in around 8 minutes.
To throw in more flavours to this dish, melt the butter with the garlic clove crushed in a small pan over a medium fire. When half of it has melted, add the lemon juice, low the heat and let them infuse the butter then take the garlic out.
Enjoy this dish pouring the butter over the fish or dipping each bite at a time.