Fried plaice sticks with homemade remoulade

Name: Fried plaice sticks with homemade remoulade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Gherkins (approx. 30 g each); 2 TEASPOONS Capers; 1/2 bunch flat leaf parsley; 1 Shallot; 1 Organic Lemon; 150 g Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2-3 stem(s) Thyme; 100 g Breadcrumbs; 2 Eggs (size M); 4 double plaice fillets without skin (approx. 180 g each); 100 g Flour; 2 l oil for frying; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Gherkins (approx. 30 g each)
2 TEASPOONS Capers
1/2 bunch flat leaf parsley
1 Shallot
1 Organic Lemon
150 g Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
2-3 stem(s) Thyme
100 g Breadcrumbs
2 Eggs (size M)
4 double plaice fillets without skin (approx. 180 g each)
100 g Flour
2 l oil for frying
7-10 Tbsp Cling film

Directions

1
Wait approx. 3 1/4 hours. Mix flour and baking powder in a bowl. Add sugar, soft butter and egg and knead to a smooth shortcrust pastry. Wrap in foil and chill for 20-30 minutes. In the meantime peel apples, remove seeds and cut into eighths. Mix with lemon juice. For the shortcrust pastry, mix fat, sugar and lemon peel until foamy. Stir in eggs one after the other. Add lemon juice and cream and finally stir in flour and baking powder briefly. Lightly grease a fat pan of the oven (32 x 39 cm) and roll out the shortcrust pastry thinly on top. Spread apples on it and spread evenly with the shortcrust pastry. Sprinkle with flaked almonds and sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the apple pie cool down completely on the baking tray
2
Wash the lemon, grate dry and cut in half. Squeeze the juice from one half. Mix mayonnaise with gherkins, capers, parsley, 1 tsp. lemon juice and shallot. Season to taste with salt, pepper and sugar.
3
Cover and place in a cool place.
4
Wash thyme, shake dry, remove leaves and chop finely. Mix with breadcrumbs. Whisk eggs. Rinse fillets cold, dab dry and cut into approx. 5 cm long strips. Season with salt, pepper and 2 tsp. lemon juice.
5
Turn the fish in portions first in flour, then in egg and finally in breadcrumbs. Press on lightly. Fry the fish in portions in hot frying oil until golden brown. Drain on kitchen paper. Arrange on a plate with dip and half of a lemon.
6
Garnish with parsley leaves.