Ingredients :

• Vegetable oil, for frying


• 1 1/2 to 2 pounds fresh cod


• Salt and pepper


• 1 /2 cup all-purpose unbleached flour


• 2 large eggs


• 2 tablespoons cold water, a splash


• 2 cups plain bread crumbs


• 1/2 teaspoon dried mustard powder


• 1/4 teaspoon cayenne pepper, a few pinches


• Wedged lemons and malt vinegar for topping



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Directions :

Special equipment : 3 disposable pie tins

1. Pour 2-inches of vegetable oil into a large skillet. Place skillet over
   
   large burner and heat oil over medium high heat. To check if the oil
   
   is hot enough, drop in 1-inch cube of white bread. The bread should
   
   brown in a 40 count.




2. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt
   
   and pepper. Place a couple of scoops of flour in a pie tin. Combine
   
   egg and water in second tin. Season plain bread crumbs and mustard
   
   and cayenne in the third tin. Coat fish in flour, then egg, and then
   
   bread crumbs. Gently set coated fish into hot oil and fry 5 minutes
   
   on each side until medium golden brown in color.




3. When the fish is evenly golden all over, remove and drain on brown
   
   paper sacks.




4. Suggested : 3 disposable pie tins .