Fried fish with remoulade and salad

Name: Fried fish with remoulade and salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Egg yolk (Gr. M); 2 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 1/2 TEASPOON Curry; 150 ml Milk; 175 g Flour; 1,5 Tsp Baking Powder; 2 Onions; 3 Gherkins; 5 Stem/s Parsley; 100 g mayonnaise; 200 g Schmand; 200 g young leaf spinach; 200 g cherry tomatoes; 5 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Oil; 1 litre Oil; 800 g F; 1 Lemon

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

With a dash of lemon - that's the way the Dutch like it. Or you can do it the English way and sprinkle the fish with vinegar

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Egg yolk (Gr. M)
2 Eggs (Gr. M)
7-10 Tbsp salt, pepper
1/2 TEASPOON Curry
150 ml Milk
175 g Flour
1,5 Tsp Baking Powder
2 Onions
3 Gherkins
5 Stem/s Parsley
100 g mayonnaise
200 g Schmand
200 g young leaf spinach
200 g cherry tomatoes
5 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Oil
1 litre Oil
800 g F
1 Lemon

Directions

1
For the dough, whisk 3 egg yolks, 1 tsp salt and curry. Stir in 100 ml water and milk. Sift flour and baking powder on top and stir in well. Let the dough swell for about 30 minutes.
2
For the tartar sauce, hard-boil 2 eggs. Quench, peel and dice finely. Peel the onions. Finely dice onions and gherkins. Wash and chop the parsley. Mix mayonnaise, sour cream, eggs, gherkins, parsley and half onions. Season with salt, pepper and 1 pinch of sugar.
3
For the salad, select and wash the spinach. Wash and halve the tomatoes. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Mix everything.
4
For the fried fish, wash the fish, dab dry and cut into approx. 12 pieces. Heat 1 l oil in a large pot to approx. 180 °C. Pull the fish pieces through the batter and deep-fry in portions for 3-4 minutes until golden brown. Drain well. Cut lemon into slices. Arrange everything.