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Cooking
Battered Cod with Potato-Carrot Purée
· 4 servings
Thaw the fillets
Take the fish fillets out of the freezer well in advance so the pieces of fish have time to thaw fully.
Cook the vegetables
Peel the potatoes and carrots and cut them into chunks. Peel the garlic cloves as well. Put all the ingredients into a pot and cover with water. Season with salt and cook until tender.
Pat the fillets dry and mix the eggs
Using paper towels, blot the water off the thawed fillets so they don't splatter in the pan. Season both sides with salt and pepper. In a deep bowl, whisk the eggs, then add the cream and flour.
Make the batter
Whisk thoroughly and season with a little salt and pepper. Add the thyme leaves and chopped parsley. You should end up with a lovely batter, just a bit thicker than pancake batter.
Fry until golden
Dip the pieces of fish fillet in the batter on both sides and fry in a generous layer of hot oil until nicely golden brown. Place the fried fillets on paper towels to soak up any excess oil.
Blend the mash and serve
By now the potatoes and carrots should be cooked. Drain them and add pieces of butter and hot, warmed cream. Blend with a stick blender until smooth. Serve immediately, garnished with fresh parsley or, if you like, fried onions.