|150 ml||vegetable oil|
|100 ml||chicken stock|
|100 g||panko bread crumbs|
|300 ml||oil for frying|
For the mayonnaise, mince shallots and chop capers and anchovies. Whisk yolks and mustard until frothy. Slowly add oil while continuously whisking until mayonnaise starts to thicken and become creamy. Stir in capers, anchovies, and shallots and season with salt, pepper, and lemon juice.
Peel potatoes and boil in salted water until tender, approx. 25 – 30 min. Drain water, then add peas, butter, and chicken stock. Mash until creamy and season with nutmeg, salt, and pepper.
Cut cod into equal-sized pieces, approx. 3 cm/1.24 in. wide and salt to taste. Add flour, eggs, and panko to three separate bowls. Lightly beat eggs. Dip fish on both sides into flour first, then eggs, then panko, coating thoroughly.