At a glance
You're making crispy battered cod paired with a smooth potato-carrot mash—a satisfying lunch that comes together in just over an hour. The trickiest part is getting the fish perfectly golden in the hot oil without oversaturating it, so you'll want to have paper towels ready and make sure your fillets are patted completely dry beforehand.
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Thaw the fillets
Take the fish fillets out of the freezer well ahead of time so the pieces of fish have a chance to thaw.
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Boil 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 boil until tender.
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Pat the fillets dry and mix the eggs
Using paper towels, blot away any excess water from the thawed fillets so they won't spit in the pan. Season them with salt and pepper on both sides. In a deep bowl, whisk the eggs, then add the cream and flour.
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