Battered cod

Wash and squeeze the lime. Place the egg yolks, lime juice, oils, miso paste and wasabi paste in a tall container and briefly blitz with a hand blender to create a creamy remoulade. Finely dice the gherkins. Peel and finely dice the shallot. Fold both into the mayo and season with salt and pepper. Refrigerate until ready to serve.

Ingredients

1 units Lime, 2 units Egg yolk (medium), 100 ml Grape seed oil, 2 tbsp Sesame oil, 1 tbsp Light miso paste, 2 tsp Wasabi paste, 5 units Cornichons, 1 units Shallot

Peel and rinse the potatoes and cut into approx. 0.5 cm thick slices. Trim and wash the spring onions then chop them into fine rings. Peel and finely grate the ginger. Wash the coriander and shake it dry, then pluck and finely chop the leaves.

Ingredients

500 g Largely waxy potatoes, 200 g Sweet potatoes, 3 units Spring onions, 10 g Ginger, 10 g Coriander

Wash the lemon in hot water then dry and zest it. Combine with the eggs, flour, beer and salt, mix with the hand mixer to form a lump-free batter and leave to rest for 10 minutes. Remove the silvery skin from the cod if necessary and cut the fish into eight equal pieces. Heat the groundnut oil in a pan to 175 degrees.

Ingredients

1 units Lemon, 2 units Eggs (medium), 300 g Wheat flour (type 00), 300 ml Light beer, 1 tsp Sea salt, 750 g Cod loin, 400 ml Groundnut oil

Heat 3 tbsp groundnut oil in a frying pan, add the chopped potatoes and sear on all sides for 10 minutes until beautifully crisp. Shortly before the end of the cooking time, add the spring onions, ginger and chilli flakes. Season with soy sauce, salt and pepper.

Ingredients

3 tbsp Groundnut oil, 0.5 tsp Chilli flakes, 1 tbsp Soy sauce

Toss the pieces of fish in the flour followed by the batter. Place the fish in the pan and cook in the hot oil for 3–5 minutes until golden brown.

Ingredients

2 tbsp Wheat flour (type 405)

Shortly before serving, stir the chopped coriander into the potatoes and plate up with the fish and miso remoulade.