300 ml beer (lager)
0.5 tsp chilli flakes
750 g cod
10 g coriander
5 piece cornichons
4 piece eggs
10 g ginger
100 ml grape seed oil
2 pinch ground pepper
430 ml groundnut oil
1 piece lemon
1 piece lime
1 tbsp miso paste (light)
500 g potatoes (firm)
2 pinch sea salt
1 tsp sea salt
2 tbsp sesame oil
1 piece shallot
1 tbsp soy sauce
3 piece spring onions
200 g sweet potatoes
320 g type 00 wheat flour
2 tsp wasabi paste
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.
Ingredients
1 piece lime, 2 piece eggs, 100 ml grape seed oil, 2 tbsp sesame oil, 1 tbsp miso paste (light), 2 tsp wasabi paste
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.
Ingredients
5 piece cornichons, 1 piece shallot, 1 pinch sea salt, 1 pinch ground pepper
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.
Ingredients
1 piece lemon, 2 piece eggs, 300 g type 00 wheat flour, 300 ml beer (lager), 1 tsp sea salt, 750 g cod
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.
Ingredients
500 g potatoes (firm), 200 g sweet potatoes, 3 piece spring onions, 10 g ginger
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.
Ingredients
30 ml groundnut oil, 0.5 tsp chilli flakes, 1 tbsp soy sauce, 1 pinch sea salt, 1 pinch ground pepper
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.
Ingredients
400 ml groundnut oil, 20 g type 00 wheat flour
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.
Ingredients
10 g coriander
1968.75
54.16 g
149.08 g
99.19 g
