I got the idea for this version of a dish so many of us adore – fish and chips – from a recent visit to the Netherlands where I had kibbeling, a popular snack of crispy, deep-fried cod.
My interpretation uses more sustainable fish – farmed salmon and wild coley – and throws mussels into the mix. I've also replaced the chips with a croquette-style potato flavoured with cooked mackerel paste. To cook all these you will need a deep-fat fryer – a good investment if you use it wisely.
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