Heat a large fry pan with a medium heat and add in ⅓ cup (90 ml) extra virgin olive oil

In the meantime, cut two potatoes (skins on) into thin rounds that are ¼ inch (.635 cm) thick

Add ½ cup flour into a bowl and season with salt & pepper, mix together, then crack the eggs into another bowl, add in 2 tbsp chopped parsley and season with salt & pepper, whisk together until well mixed

Dip the potatoes, first into the flour and then into the egg mixture, then add into the pan with the hot olive oil, all in a single layer, cook in batches, fry for 5 minutes per side or until golden fried and cooked through, then transfer into a dish with paper towels

While the potatoes are cooking start cooking the fish, heat a medium sized fry pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil

Pat the fish fillets dry with paper towels, then cut each one in half and season with salt & pepper, add ½ cup flour into a bowl, season with ½ tsp sweet smoked Spanish paprika, salt & pepper, mix together, then coat each piece of cod in the flour mixture

Add the pieces of cod into the pan with the hot olive oil, all in a single layer, cook for 2 to 4 minutes per side (depending on the thickness) or until golden fried and fully cooked through, then transfer into a dish with paper towels

Once all the potatoes and fish are cooked, transfer into serving dishes and garnish with lemon wedges and fresh parsley, enjoy!