Chop into four pieces and place on parchment on to a baking tray.
In a mini chopper, chop your bread, seaweed and cheese until everything resembles breadcrumbs. You can season here as you go with salt and pepper.
Pat dry your cod loins and cover with your breadcrumb mix (around 2 inches on top)
Bake in the oven for 15-17 minutes until the top is golden and the fish starts to flake away.
Whilst this is cooking, make your shoestring fries.
Peel your spuds and use your mandoline (4.5mm Julienne blade) so get your fries nice and thin then pat as dry as you can.
Place 300ml of vegetable oil on to heat and to test, drop a fry in (it should bubble, rise to the surface and then settle). Do these in batches for 1-2 minutes until all of your fries are done.
Sprinkle with salt and serve with your cod.