Crispy fish skewers with remoulade
very easy
60 mins
60 mins
Ingredients
- 1 kg Potatoes
- 3 Gherkins
- 2-3 TABLESPOONS Cucumber water
- 4 Stem(s) Parsley
- 150 g mayonnaise
- 150 g Whole milk yoghurt
- 7-10 Tbsp salt, pepper
- 1 medium onion
- 100 g streaky smoked bacon
- 1⁄8 l Vegetable broth
- 75 ml Cider vinegar
- 8 TABLESPOONS Oil
- 500 g Fish fillet (e.g. redfish)
- 1 TABLESPOON Lemon juice
- 3 TABLESPOONS Flour
- 2 Eggs
- 75 g Panko (Japanese white bread crumbs; asian food; substitute bread crumbs)
- 1⁄2 Federation Chives
- 8 small bamboo or wooden skewers
Directions
- 1
Wash the potatoes and cook them covered with skin for about 20 minutes. For the tartar sauce, finely dice the cucumbers. Wash parsley, shake dry and chop finely. Stir mayonnaise, yoghurt and cucumber water until smooth.
- 2
Stir in cucumber and parsley. Season to taste with salt and pepper.
- 3
Drain the potatoes, quench, peel and let them cool down a little. Peel onion and chop finely. Wash chives, shake dry and cut into fine rolls. Cut potatoes into thin slices.
- 4
Finely dice the bacon and fry it crisply in a pan. Fry the onion. Add vinegar and stock, bring to the boil and simmer for 1-2 minutes. Season with salt and pepper. Stir in 4 tablespoons of oil. Mix the hot vinaigrette, chives and potatoes and let it stand for about 30 minutes.
- 5
Wash the fish, dab dry and cut into about 16 large cubes. Sprinkle with lemon juice. Mix flour, 1⁄2 TL salt and some pepper. Whisk the eggs in a deep plate. Turn the fish cubes first in flour, then in egg and finally in Panko and press lightly.
- 6
Put 2 fish cubes on 1 skewer each. Heat 4 tablespoons of oil in a large pan. Fry the fish skewers for 3-4 minutes on each side.
- 7
Season the potato salad with salt and pepper. Serve with the fish skewers and tartar sauce.
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