Fried fish with homemade remoulade

Name: Fried fish with homemade remoulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 egg (size M); 100 g Flour; 50 g Cornstarch; 150-175 ml Beer; 1 red onion; 150 g Gherkins; 1 collar Rocket; 200 g Salad Mayonnaise; 250 g Schmand; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg baby potatoes; 700 g Fish fillet (e.g. cod); 250 ml Oil; 1/2 bunch Dill

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 egg (size M)
100 g Flour
50 g Cornstarch
150-175 ml Beer
1 red onion
150 g Gherkins
1 collar Rocket
200 g Salad Mayonnaise
250 g Schmand
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg baby potatoes
700 g Fish fillet (e.g. cod)
250 ml Oil
1/2 bunch Dill

Directions

1
Separate the egg. Stir egg yolk, flour, starch and beer until smooth and let it swell for about 15 minutes. Peel and finely dice the onion. Drain mustard gherkins and chop finely. Clean and wash the rocket and drain well. Put some small leaves aside for garnishing, chop the rest. Stir mayonnaise and sour cream until smooth. Stir in onion, cucumber and rocket. Season to taste with lemon juice, salt and pepper
2
Peel, wash and halve the potatoes. Cook in boiling salted water for about 20 minutes. Beat the egg white with 1/2 tsp salt until stiff and fold into the beer batter. Wash the fish, dab dry and cut into 4 pieces. Remove any bones. Season with salt and pepper. Heat oil in a large pan. Pull the fish through the beer batter and fry it in the hot oil for about 4 minutes on each side until golden brown
3
Wash the dill, dab dry. Pluck the pennants and chop finely, except for a little garnish. Drain the potatoes, let them steam briefly and sprinkle the dill over them. Drain fish on kitchen paper. Serve with remoulade and dill potatoes. Garnish with set aside rocket and dill. Serve with a fresh salad