One of Mary Wilson's main courses on the RTÉ One series 'The Restaurant'.


  • 1 kg cod fillets
  • 50 g corn flour
  • 100 ml cold soda water
  • 200 g plain flour
  • oil for deep frying
  • 700 g potatoes
  • 2 lemons (halved)
  • for the tartare sauce:
  • 1 tblsp capers
  • 1 tblsp gherkins
  • 100 ml mayonnaise
  • 1 dessertspoo lemon juice
  • salt and black pepper


  • Whisk the flour, corn flour and soda water in a bowl and season well.
  • Do not to whisk too much as you want small lumps for added texture (you can also add some ice cubes to get a really light batter).
  • To make the tartare sauce, drain the capers and gherkins and chop into small chunks.
  • Place in a bowl with the mayonnaise and lemon juice, season well and keep chilled in the fridge.
  • Peel the potatoes and slice into large chips. Place in a pot and cover with cold water, bring to the boil and simmer for 1 minutes.
  • Remove from the pot and dry with some kitchen paper.
  • Then blanch the potato in hot oil at 110°C for 3-4 minutes, remove and leave to cool on some kitchen paper.
  • When ready to serve, put the chips into the oil again at 200°C and cook until they are golden on the outside and soft on the inside.
  • Cut the cod fillets into chunks, lightly dust with flour then dip in the batter, cook in the hot oil for about 6-8 minutes until the batter turns golden.
  • Serve the fish with the chips with a garnish of tartare sauce and some lemon

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