PEEL AND ROUGHLY CHOP THE ONION. PLACE IN A BOWL WITH A GENEROUS PINCH OF SALT, SEVERAL GRINDS OF BLACK PEPPER AND CHILI FLAKES. (OR A SEEDED HOT CHILI PEPPER, SEEDED AND THINLY SLICED. ADD A TBSP OF RED WINE VINEGAR. CUT UP THE TOMATOES AND THE NECTARINE AND ADD TO THE BOWL. DO NOT MIX YET.
SCRUB THE OUTSIDE OF THE ZUCCHINIS WITH A VEGETABLE BRUSH. TRIM THE ENDS. SLICE LENGTHWISE INTO QUARTERS, THEN INTO EIGHTHS. CUT CROSSWISE INTO QUARTERS. TOSS IN A COLANDER WITH A FEW TBSPS OF SALT. ALLOW TO SIT FOR AT LEAST 15 MINUTES BEFORE FRYING.
MIX THE SEMOLINA AND WONDRA FLOURS TOGETHER AND SPREAD ON A DINNER PLATE.
POUR ENOUGH PEANUT OIL TO A LEVEL OF TWO INCHES IN YOUR PAN OR WOK. HEAT TO 350º.
DREDGE THE ZUCCHINI BATONS IN THE FLOUR MIXTURE, SHAKE OFF EXCESS AND FRY HALF AT A TIME, MAKING SURE THE PIECES STAY SEPARATE. AS SOON AS THEY TURN LIGHT BROWN, THEY'RE DONE. REMOVE WITH A SLOTTE SPOON AND DRAIN ON A WIRE RACK OVER A FLATTENED PAPER BAG. KEEP WARM IN A LOW OVEN ON A BED OF PAPER TOWELS.
SEASON THE COD FILLETS WITH SALT AND PEPPER. DREDGE IN THE FLOUR MIXTURE AND SLIDE INTO THE HOT OIL. FRY FOR 2 MINUTES, THEN GENTLY TURN THEM OVER AND FRY ANOTHER 2 MINUTES. WHEN THE SKIN TURNS LIGHT BROWN AND CURLS UP A BIT, THE FISH IS DONE. REMOVE TO THE WIRE RACK SO THE OIL RUNS OFF.
TOSS THE SALSA WITH THE FRESH HERBS AND A SPLASH OF OLIVE OIL.
SERVE WITH TOMATO SALSA, ZUCCHINI BATONS AND LEMON WEDGES.
SERVES 2
