In Spain people tend to eat a lot of fish. Fried fish is normally cooked in a thin (not crunchy) batter. In Spain people use hake but cod works well too.
- 4 slices of cod (1-2 cm thick)
- plain flour
- 1 beaten egg and a little bit of milk (a couple of spoonfuls)
- plenty of olive oil
Heat the oil (high heat) in a small frying pan. Salt the fish, dust it in the flour (on all sides). Shake it to get rid of the excess flour. Coat it in the egg and milk mixture and fry it for a couple of minutes on each sides ( reduce the heat to medium once you put the fish in) Fish is better underdone than overdone, but if the slices of fish are too thick and you are concerned that the children may be put off by slightly underdone fish get the for 20 seconds (no more) into the microwave oven.