Fish and Chips with Mango Chutney

Method

1. Finely slice the red onion and sauté in a drizzle of olive oil over high heat.
2. Add the chili pepper (optional) and cook until fragrant.
3. Cut the mangoes into small pieces and add to the pan.
4. Add a few slices of lime and a splash of vinegar. Cook until the mixture reaches a jam-like consistency.
5. Season with sugar and cumin to taste, then stir in fresh mint. Adjust salt and set aside.
6. Peel the potatoes and cut them into thick sticks (using a mandoline or knife).
7. Place the potato sticks in cold water with a splash of vinegar and a pinch of salt. Bring to a boil and cook for 20 minutes. Drain and dry very well.
8. Prepare the batter: mix all-purpose flour with cold water until you get a thin, smooth consistency (not too thick).
9. Prepare the breading: combine breadcrumbs with roughly crushed Corn Flakes.
10. Cut the rehydrated salt cod into bite-sized pieces or strips.
11. Coat each piece of cod first in the batter, then in the breadcrumb mixture, then repeat (batter again, then breading) for a double coating.
12. Heat seed oil to 180°C (350°F).
13. Fry the potato sticks until golden and crispy. Drain on paper towels. Do not salt yet to keep them crunchy.
14. Fry the breaded cod until golden and cooked through.
15. Serve the fish and fries with the mango chutney, garnish with fresh mint and a pinch of salt.