300 g | cod fillets |
500 g | potatoes |
2 | anchovy fillets |
50 g | gherkins |
5 g | green herbs (e.g. parsley, tarragon, chives) |
1 | egg |
5 | egg yolks (divided) |
100 g | flour |
125 ml | beer |
1 tbsp | mustard |
120 ml | rapeseed oil |
½ | lemon |
vegetable oil for frying | |
salt | |
pepper |
Finely chop anchovy, gherkins, and green herbs.
Add water to saucepan and bring to a boil. Cook egg in boiling water until hard boiled, approx. 8 – 10 min. Then remove from water, hold under cold water, peel, and dice. Set aside.
For the batter, whisk together egg yolks, flour, and beer in a large bowl. Season with salt and pepper and set aside.
Add sardines, gherkins, fresh herbs, and hard-boiled egg to the remoulade and whisk to combine. Season with salt and pepper to taste. Store in fridge until ready to use.
Heat a generous amount of vegetable oil into a small saucepan. Add potatoes and cook until golden, approx. 2 – 3 min. Remove from oil and transfer to a paper towel-lined plate.