Battered cod

Wash the lime and squeeze out the juice.

Separate two eggs. Place the egg yolks in a tall container with the lime juice, oils, miso and wasabi paste and blend briefly with a hand blender until the remoulade is creamy.

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.

The egg white can be used for other recipes and stored in the fridge.

Ingredienser

1 Stycken Lime, 2 Stycken Egg yolk (medium), 100 ml Grape seed oil, 2 Matsked Sesame oil, 1 Matsked Light miso paste, 2 Tesked Wasabi paste, 5 Stycken Cornichons, 1 Stycken Shallot, 1 Nypa Sea salt, 1 Nypa Freshly ground pepper

Wash and peel the potatoes and cut into cubes approx. 0.5 cm thick.

Trim and wash the spring onions and cut into fine rings.

Peel and finely grate the ginger. Wash the coriander, shake dry, pick off the leaves and chop finely.

Ingredienser

500 G Largely waxy potatoes, 200 G Sweet potatoes, 3 Stycken Spring onions, 10 G Ginger, 10 G Coriander

Wash the lemon in hot water, dry and grate the zest. Mix together with the eggs, flour, beer and salt using a hand mixer until lump-free and leave to rest for 10 minutes.

Remove any silver skin from the cod and cut into eight equal pieces.

Ingredienser

1 Stycken Lemon, 2 Stycken Eggs (medium), 300 G Wheat flour (type 00), 300 ml Light beer, 1 Tesked Sea salt, 750 G Cod loin

Add the potato cubes and fry for 10 minutes on all sides until they are nice and crispy.

Shortly before the end of the cooking time, add the spring onions, ginger and chilli flakes. Flavour with soy sauce, salt and pepper.

Ingredienser

30 ml Groundnut oil, 0,5 Tesked Chilli flakes, 1 Matsked Soy sauce, 1 Nypa Sea salt, 1 Nypa Freshly ground pepper

Heat the peanut oil in a large pan over medium heat. The oil is hot enough when bubbles form around a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer to ensure it is 170 degrees. Adjust the heat if necessary.

Coat the fish pieces in flour and then in batter.

Place the fish in the pan and fry in hot oil for approx. 5 minutes until golden brown.

Ingredienser

400 ml Groundnut oil, 20 G Wheat flour (type 405)

Shortly before serving, fold the chopped coriander into the potatoes and arrange on plates with the fish and miso remoulade.