Course:
Main
Cuisine:
Dutch
Servings:
2
Prep time:
15 min
Cook time:
30 min
Total time:
45 min
Garlic Mayo
Ingredients
- 1 egg yolk
- 1/2 cup neutral oil such as grapeseed
- 1 tbsp Dijon mustard.
- 2 tbsp lemon juice
- 2 garlic cloves, finely crushed
- 1/4 tsp salt or to taste
Method
- Beat the egg yolk with a whisk until it lightens.
- Add Dijon mustard and whisk till completely incorporated.
- Slowly add oil, drop by drop, to begin with, and whisk to form an emulsion. Continue slowly adding the rest of the oil, but ensure all oil is incorporated in an emulsion before adding more.
- When the sauce gets too thick, add a little lemon juice to loosen it and keep on whisking to ensure that the emulsion doesn’t split.
- Finely crush the garlic and add it to the mayo.
- Check for seasoning and add salt and pepper as required. Set aside.
Main Dish
Ingredients
- 2 fillets of cod skin off, bones removed
- ½ bottle of corn or sunflower oil
- 1 cup all-purpose flour
- 1/4 cup corn flour
- 1 can (250 ml.) of sparkling water
- 2 tsp salt
Method
- Mix 2/3 cup of all-purpose flour, ¼ cup corn flour and 1 tsp salt together.
- Begin adding the sparkling water little by little while whisking the mix gently.
When the batter coats the back of the spoon, it is ready. Put it into the fridge for 30 minutes. - Cut fish into smaller pieces, approximately the size of a large finger.
- Heat oil till it starts to smoke (around 300° F or 150° C)
- Mix remaining all-purpose flour with 1 tsp salt.
- At this point, you need to have the batter out of the fridge.
- Roll pieces of fish in the flour. Shake off excess flour.
- Dip fish pieces in the batter and put them into the hot oil. Let fish cook for 3 minutes without moving it. Then turn it over and let it cook for another 4 to 5 minutes.
Enjoy!
Recipe Tips
- Add lemon juice only when you need to loosen the mayo mixture. You may not need to use the entire 2 tbsp of it.
- You may not need to use the entire can of water. As soon as the batter gets a consistency of a pancake batter, you can stop and put the batter into the fridge.
- If your batter gets too watery, simply add a bit more of corn flour and mix again. Don’t worry if it goes lumpy. It won’t spoil
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