Possibly the BEST Fish & Chips | Spanish Patatas Rebozadas con Bacalao

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat 1/3 cup (90 ml) extra virgin olive oil in a large frying pan over medium heat.
2. Cut two potatoes, skin on, into rounds 1/4 inch (0.635 cm) thick.
3. Put 1/2 cup flour in a bowl and season with salt and pepper. In another bowl, crack in the eggs, add 2 tbsp chopped parsley, season with salt and pepper, and whisk well.
4. Dip the potato rounds in the flour, then in the egg mixture. Fry them in a single layer, in batches, for 5 minutes per side or until golden and cooked through. Drain on paper towels.
5. Heat 1/4 cup (60 ml) extra virgin olive oil in a medium frying pan over medium heat.
6. Pat the cod fillets dry and cut each in half. Season with salt and pepper.
7. Mix 1/2 cup flour with 1/2 tsp sweet smoked Spanish paprika, salt and pepper in a bowl. Coat each piece of cod in the mixture.
8. Fry the cod in a single layer for 2 to 4 minutes per side, depending on thickness, until golden and fully cooked through. Drain on paper towels.
9. Serve the potatoes and fish on dishes, garnished with lemon wedges and fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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