My own version of “Fish and chips”. Although I also like to eat plain rice instead of fries.
Ingredients:
Ravigote sauce:
1 cup mayonnaise
1 shallot
A few small pickles
Chives
Parsley
Dragon
Fresh herbs are of course tastier, but I often use freeze-dried ones as well.
Baked fish::
Cod fillet (or another type of firm, white fish)
2 egg yolks
200 gr. Flower
1 tbs Cayenne pepper
1 tsp salt
200 ml milk
Possibly cold water for additional dilution.
Sunflower oil for frying.
Preparation:
Ravigote sauce:
Cut the shallot and the gherkins very small.
Place this together with the mayonnaise and herbs in a bowl and stir well. If the sauce is still a bit too thick, thin it with some water from the gherkins.
Baked fish:
Let the cod fillet thaw thoroughly. Then dip it thoroughly dry with a tea towel. The less water remains, the better the fish comes out.
Cut the cod into wide strips. If they are very wide, cut the strips again. So that the fish pieces are manageable.
Now make the paneer mixture by mixing the egg yolks, flour, cayenne pepper, salt and milk well with a whisk.
Meanwhile, heat the pan with oil on the stove.
Dip the fish thoroughly in the breadcrumb batter. And when the oil is nice and hot, fry the fish. The fish is ready when it is nicely browned. This really takes a few minutes.
Bake the fish in batches and keep the already baked parts warm in a preheated oven.
Let drain on kitchen paper.
Serve with fries and some salad, and you have your own fish and chips.
Enjoy your meal.
