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Ingredients
Fried Fish with Cucumber-yogurt Salad
- For the batter
- 200 grams Pastry flour
- salt
- 2 eggs (separated)
- 200 milliliters Wheat beer
- 1 Tbsp melted butter
- For cucumber salad
- 2 Cucumber
- 150 grams Natural yogurt
- 150 grams Crème fraiche
- 2 Tbsps White vinegar
- 2 Tbsps olive oil
- 2 Tbsps freshly chopped Dill
- freshly ground peppers
- 1 pinch sugar
- For the remoulade
- 1 egg yolk
- 1 tsp medium hot Mustard
- 300 milliliters vegetable oil
- 1 splash lemon juice
- 2 hardboiled eggs
- 2 Pickled cucumbers
- 2 Tbsps mixed, chopped Fresh herbs (such as parsley, chives, chervil, dill, tarragon)
- For the fish
- 700 grams fish fillets (such as cod, ready to cook, skinless)
- 1 splash lemon juice
- 700 milliliters vegetable oil (for frying)
- Dill (for garnish)
For the batter, stir the flour with 1 pinch of salt, egg yolks and beer. Stir in the butter let batter rest. Meanwhile, for the cucumber salad, rinse the cucumbers and cut into thin slices. Place in a bowl, sprinkle with salt and leave for 20 minutes. Mix yogurt with the creme fraiche, vinegar, oil and herbs and season with salt, pepper and sugar. Squeeze the cucumber and mix with the yogurt.
For the remoulade, mix egg yolk with mustard and gradually whisk in oil, first 1 drop at a time, and then in a thin stream. Whisk until creamy. Season with salt, pepper and lemon juice. Peel the eggs and cut into very small cubes. Cut the pickles into small cubes and fold into the remoulade with the herbs and diced eggs. Season to taste.
For the fish, rinse the fish, pat dry and cut into 4 equal portions. Season with salt, pepper and a little lemon juice. Heat the oil in a saucepan. Beat egg whites with a pinch of salt until stiff and fold into the batter. Dip the fish in the batter and fry until golden brown in hot oil. Drain on paper towels and serve with the cucumber salad on plate. Garnish with dill and serve with tartar sauce.