Pre-heat your oven to 200ºC/180ºC fan.
Start by preparing the cod. In one bowl put the flour (1 tbsp), in another bowl put the egg and beat it so the yolk and white are combined. Finally in a third bowl put your toasted breadcrumbs. Finely grate the zest of one lemon and add it to the breadcrumbs along with some salt (c. ¼ tsp).
It's now time to coat the cod with breadcrumbs. You want to coat the top and sides but not the bottom of the fish. Dip the cod into the flour and then gently shake off any excess, then dip it in the egg, again shaking off any excess. Finally dip it into the breadcrumbs, ensuring there is a good coating all over the top and sides. Repeat for the second piece of cod.
Peal your potatoes and cut them into chips (about ½" thick).
Rinse the chips under cold water and then dry them on some kitchen paper.
Toss the chips in some Crisp 'n Dry (about 1 tbsp) and salt (c. ¼ tsp)
Lay the chips in a baking tray and cook for 5 minutes.
Remove the chips from the oven and add the cod to the tray. Return the tray to the oven for 20 minutes until the fish is cooked through and the chips are golden, soft and a little crisp on the outside. For best results turn the chips halfway though the cooking time.
Donate to the RNLI Fish Supper :-)