This recipe comes from "Cooking for You" by Robert Carrier, Hamlyn, 1981
The recipe was for sole, but I use it for cod, too.
1 ¼ lb sole, filited
Oil for deep-frying (about 1 quart - 3 pints)
4 tablespoons olive oil
4 tablespoons dry white wine
1 small onion, finely chopped
1 bay leaf, crumbled
salt and freshly ground black pepper
4 oz plain flour
½ teaspoon salt
2 tablespoons olive oil
2 egg whites
4 oz nibbed(*) almonds
For sole: Cut each fillet in three by making two diagonal slices.
For cod: If the pieces of cod are thick, slice the piece in half by placing your hand on top of the cod and hold the knife parallel to the table-surface and work it lengthwise. Then, by cutting across the pieces, divide the cod into 1" pieces.
Combine the marinade ingredients in a shallow dish and add a generous amount of salt and freshly ground black pepper. Mix thoroughly.
Lay the strips of fish in the marinade, turning them over and over to cover completely.
Let them stand for about an hour in the refrigerator.
Meanwhile prepare the fritter batter. Place the flour and salt in a bowl and mix thoroughly. Make a well in the center of the flour mix.
Into this well pour the olive oil and eight tablespoons tepid water and stir, gradually incorporating the flour from the sides until all is incorporated into a smooth batter.
Leave it standing for 30 minutes.
Place the oil in a deep pan (I use an uncovered Dutch oven to help reduce the spatter) and heat to 375°F. (190°C).
Whisk the egg whites until stiff but not dry.
Fold egg whites and nibbed almonds into the batter.
Drain the strips of fish thoroughly and place a few into the batter, turning them over and over to coat.
Pick each up and allow the excess to drip back into the batter bowl. Place them into the hot oil and fry until golden brown and crisp -- about 2 minutes. Place onto a platter lined with paper towel and keep warm.
Repeat the coating and frying until all strips are cooked.
Remove the paper towel from the platter or transfer the fish to a warmed serving platter.
Serve immediately with lemon wedges.
(*) Nibbed almonds means "skinned almonds cut into pieces about 2mm square and the length of the nut, shaped like nibs." (BBC Food).
In my cooking I dump slivered almonds into the Oscar and give it a few short pulses resulting in pieces of almonds approximately 2 or 3 mm cubed.