1. Rinse the cod fillet, pat it dry and season with salt and pepper.
2. For the remoulade, mix the mayonnaise with the finely chopped gherkin, capers, parsley, the mustard and the lemon juice, then chill it.
3. Turn the fish slices in flour, then beaten egg and finally breadcrumbs.
4. Fry them in plenty of hot oil until golden and crisp on both sides.
5. Drain the fried fish on paper towels so it isn't greasy.
6. Serve the crisp fish with the cold remoulade, a lemon wedge and fried potatoes.
Tip: The oil should be nice and hot (about 170 °C) so the coating sets at once and the fish doesn't soak up fat.
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