Parsnip chips with guacamole and aioli

Name: Parsnip chips with guacamole and aioli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 ml light beer (e.g. Pils); 1 egg (size M); 100 g + 2 tablespoons flour; 1 pinch Salt; 1/2 TEASPOON Sugar; 5-6 piece(s) Parsnips; 1,5 l Oil; 2 Garlic cloves; 1 medium sized tomato; 2 Avocados; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Salad cream (16 % fat); 500 g Cod fillet without skin; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 ml light beer (e.g. Pils)
1 egg (size M)
100 g + 2 tablespoons flour
1 pinch Salt
1/2 TEASPOON Sugar
5-6 piece(s) Parsnips
1,5 l Oil
2 Garlic cloves
1 medium sized tomato
2 Avocados
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Salad cream (16 % fat)
500 g Cod fillet without skin
7-10 Tbsp Cling film

Directions

1
Mix beer and egg. Put 100 g flour, salt and sugar in a bowl and mix with the liquid. Let the batter rest for about 30 minutes. Clean and peel the parsnips and cut into thin slices with a slicer or vegetable slicer. Heat the oil in a pot. Peel garlic and cut approx. 4 thin slices from one clove. Finely chop the remaining garlic.
2
Cut the tomato into quarters, remove the stalk and seeds. Cut the flesh into small cubes. Put some tomato cubes aside for garnishing. Cut avocados in half, remove stone. Remove the flesh from the skin, add lemon juice. Mash with a fork. Add tomatoes and half of the chopped garlic and season with salt and pepper. Mix the salad cream with the remaining garlic. Cover dips with cling film and chill. Wash the fish, dab dry and cut into cubes (approx. 2 x 2 cm). Cover fish with cling film and chill. Line 1 baking tray with kitchen paper. Fry 1/3 of each parsnip in hot oil for 3-4 minutes until golden brown, place on the baking tray and sprinkle with salt.
3
Mix the salad cream with the remaining garlic. Cover dips with cling film and chill. Wash the fish, dab dry and cut into cubes (approx. 2 x 2 cm). Cover fish with cling film and chill. Line 1 baking tray with kitchen paper. Fry 1/3 of each parsnip in hot oil for 3-4 minutes until golden brown, place on the baking tray and sprinkle with salt. Season fish with salt and pepper and turn it in 2 tablespoons of flour. Pull the fish through the beer batter with a fork and fry in the hot fat for about 5 minutes. Put the fish on kitchen paper as well. Take dips out of the fridge. Add garlic slices to the fat for 1-2 minutes and garnish the aioli with it. Garnish the guacamole with the tomato cubes. Put the fish in a bowl and spread the chips on 4 bags
4
Season fish with salt and pepper and turn it in 2 tablespoons of flour. Pull the fish through the beer batter with a fork and fry in the hot fat for about 5 minutes. Put the fish on kitchen paper as well. Take dips out of the fridge. Add garlic slices to the fat for 1-2 minutes and garnish the aioli with it. Garnish the guacamole with the tomato cubes. Put the fish in a bowl and spread the chips on 4 bags