Cod Fillet With Potato And Bacon Salad - cooking recipe

Ingredients

2 1/4 lb waxy potatoes
2.5 oz smoked bacon, chopped
2 None onions, diced
1 cup meat stock
4 tbsp herb vinegar
1 tsp medium hot mustard
1/2 bunch fresh parsley, chopped, a little reserved for garnish
1/2 bunch fresh dill, chopped, a little reserved for garnish
1 1/2 lb cod fillet, cut into 4 even-sized pieces
1/2 None lemon, juiced
1 None egg, separated
1/2 cup beer
1/3 cup all-purpose flour
4 cups oil, for frying
None None lemon wedges, to garnish

Preparation

Cook potatoes in boiling salted water for 20 mins. Drain then rinse under cold water to cool slightly. Slice.
Heat a frying pan. Saute bacon and onions briefly. Add stock and vinegar. Bring to a boil. Season and add mustard. Pour over potatoes. Fold in herbs and set aside for 1 hour to marinate.
Meanwhile, drizzle fish with lemon juice. Beat together egg yolk, beer and flour until smooth. Whisk egg white until stiff and fold into batter. Heat oil in a deep fat fryer to 350\u00b0F. Season fish, dip into batter and deep fry until golden brown. Drain on paper towels.
Serve fish with potato salad. Garnish with reserved herbs and lemon wedges.