In a large sauce pan add the raw chips and cover with cold water, bring to the boil and strain the chips off, place onto a cloth or kitchen towel to thoroughly dry themThis may need to be repeated depending on size of the pan until all the chips are blanched. Preheat the deep fat fryer to 180°C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180°C
In batches, fry the chips until golden and crunchy, strain well and lay on an oven proof trayOnce all the chips are cooked place in a preheated oven to keep warm. In a large mixing bowl, whisk together the lemonade and flour to make the batter.
Lightly dust the cod strips in plain flour and tap off any excess
Dip each cod goujon in the lemonade batter until completely covered
Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy
Remove the goujons from the fryer using a slotted spoon and set aside to drain on kitchen paper. Season to taste with salt and pepper