Whole Cod Loin, smoked or unsmoked to taste
100g or so of flour (I used gluten free this time)
1 large egg or 2 small eggs
Milk
Vegetable Oil
Salt and Pepper
Pinch of English Mustard Powder
Slice the cod loin into thick strips, roughly the same thickness.
Put the flour, eggs and seasoning into a bowl and add a little milk at a time, whisking so there are no lumps. Add the milk gradually because you want the batter to be thick enough to stick to the fish. When the batter is quite thick, start heating about 2 inches of oil in a large pan. Once it is very hot, dunk the strips of fish into the batter and straight into the oil, always placing into the oil away from you.
Once the fish starts to brown, turn it over and brown on the other side. Drain on kitchen paper.
So simple, so tasty. Either eat straight away or freeze and reheat as needed.
Enjoy
Jo x