Cod in Batter with Potato-Carrot Mash
·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.
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.
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.
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 into the batter on both sides and fry in a generous layer of hot oil until beautifully golden. Place the fried fillets on paper towels to soak up any excess fat.
Blend the mash and serve
By now the potatoes and carrots should be cooked. Drain them and add the butter and hot cream. Blend with a hand blender until smooth. Serve immediately, garnished with fresh parsley or, if you like, fried onions.