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Battered cod

Name: Battered cod
Yield: 4
Cuisine: European
Ingredients: 1 styk lime; 2 styk eggs; 100 ml grape seed oil; 2 Spiseskefuld sesame oil; 1 Spiseskefuld miso paste (light); 2 Teskefuld wasabi paste; 5 styk cornichons; 1 styk shallot; 1 Knibe sea salt; 1 Knibe ground pepper; 1 styk lemon; 2 styk eggs; 300 G type 00 wheat flour; 300 ml beer (lager); 1 Teskefuld sea salt; 750 G cod; 500 G potatoes (firm); 200 G sweet potatoes; 3 styk spring onions; 10 G ginger; 30 ml groundnut oil; 0.5 Teskefuld chilli flakes; 1 Spiseskefuld soy sauce; 1 Knibe sea salt; 1 Knibe ground pepper; 400 ml groundnut oil; 20 G type 00 wheat flour; 10 G coriander

with miso remoulade and fried potatoes

55min

medium

pescetarian

Ingredienser

4 Portioner

300 ml beer (lager)
0.5 Teskefuld chilli flakes
750 G cod
10 G coriander
5 styk cornichons
4 styk eggs
10 G ginger
100 ml grape seed oil
2 Knibe ground pepper
430 ml groundnut oil
1 styk lemon
1 styk lime
1 Spiseskefuld miso paste (light)
500 G potatoes (firm)
2 Knibe sea salt
1 Teskefuld sea salt
2 Spiseskefuld sesame oil
1 styk shallot
1 Spiseskefuld soy sauce
3 styk spring onions
200 G sweet potatoes
320 G type 00 wheat flour
2 Teskefuld wasabi paste

European

fish & seafood

eggs, sesame, soya, cereals containing gluten, fish, nuts

gluten, alcohol, histamine

hand blender, grater, hand mixer, food thermometer

Forberedelse

Make the remoulade
Wash the lime in hot water, dry and squeeze.
Separate the eggs. Place the egg yolks and other ingredients in a tall container and blend thoroughly until a creamy remoulade is formed.

The egg whites can be stored in the fridge for future use.
Ingredienser
1 styk lime, 2 styk eggs, 100 ml grape seed oil, 2 Spiseskefuld sesame oil, 1 Spiseskefuld miso paste (light), 2 Teskefuld wasabi paste

Refine the remoulade
Finely dice the cornichons. Peel and dice the shallot. Stir both into the remoulade. Season to taste with salt and pepper.
Refrigerate until ready to serve.
Ingredienser
5 styk cornichons, 1 styk shallot, 1 Knibe sea salt, 1 Knibe ground pepper

Make the batter
Wash the lemon in hot water, dry it, then grate the zest. Keep the lemon in the fridge for future use.
Mix the zest with the eggs, flour, beer and salt using a hand mixer to form a smooth batter and leave to rest for 10 minutes.
Remove any silver skin from the cod and cut into equal-sized pieces.
Ingredienser
1 styk lemon, 2 styk eggs, 300 G type 00 wheat flour, 300 ml beer (lager), 1 Teskefuld sea salt, 750 G cod

Prepare the potatoes
Peel the potatoes and cut into cubes about 0.5 cm thick. Wash the spring onions and cut into fine rings.
Peel and finely grate the ginger.
Ingredienser
500 G potatoes (firm), 200 G sweet potatoes, 3 styk spring onions, 10 G ginger

Cook the potatoes
Heat the oil in a frying pan and swirl it around. Add the potato cubes to the pan and fry all over for 10 minutes until they are nice and crispy.
Just before the end of the cooking time, add the spring onions, ginger and chilli flakes. Season with soy sauce, salt and pepper to taste.
Ingredienser
30 ml groundnut oil, 0,5 Teskefuld chilli flakes, 1 Spiseskefuld soy sauce, 1 Knibe sea salt, 1 Knibe ground pepper

Fry the fish
Heat the oil in a large pan over a medium heat. The fat is hot enough when bubbles appear on a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer. It should be 170 °C. Adjust the heat if necessary.
Coat the pieces of fish in flour and then in the batter.
Place the fish in the pan and fry in the hot oil for about 5 minutes until golden brown.
Ingredienser
400 ml groundnut oil, 20 G type 00 wheat flour

Finishing touches
Wash the coriander, shake dry and chop finely.
Fold the coriander into the potatoes just before serving. Serve the cod on plates with the fried potatoes and miso remoulade.
Ingredienser
10 G coriander