Serves 2 people
Ingredients
200 g cod
100 g panko flour
2 tbsp flour
1 egg
Salt and pepper
1 glass of Nicolas Vahé Pickles, Savoury Gourmet Sauce
2 tbsp neutral mayonnaise
Watercress
Preparation
Cut the cod into finger-sized sticks. Coat with flour, dip into the beaten egg and lastly panko flour. Add salt and pepper to taste.
Fry the fish in oil at 180 °C until golden and crisp.
Mix the pickles with mayonnaise. Arrange the fish fingers on a plate with mayo and garnished with watercress.
Pickles savoury gourmet sauce, 150 g.
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