Portuguese Fish and Chips

1. Peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper. 
2. Increase the heat of the fryer.
3. I used salted cod, traditional in Portugal, where I'm from. Cut in small pieces and dust lightly with egg and then in the flour.
4. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper. (This cod is already salted so I didn't use any salt extra).
5. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt (or seasoning) before serving with the crispy fish. If liked, you can serve with tinned boiled peas (as I did) for the authentic experience!