Recipe: fried fish sandwich with remoulade sauce
Rich and creamy with fries or on a burger: (almost) everyone loves mayonnaise. We certainly do, which is why we’re delighted with The Mayonnaise Book by Jean Bâton, the first Dutch book about this popular sauce. It teaches you about the history, facts and myths, and the proper techniques for making mayonnaise. It also includes recipes for making all kinds of delicious dishes with different types of mayonnaise, such as this fried fish with remoulade sauce.
This sandwich is very easy to make and a real treat. The batter in this recipe is the minimum amount you can prepare properly. It is enough for 3–4 fish fillets. If you’re making 4 sandwiches, double all the ingredients except those for the batter.
How to make the fried fish sandwich with remoulade sauce
- Whisk the flour, beer and egg into a smooth batter. Let the beer batter rest in the refrigerator for 10 minutes. Season the cod fillets with salt and pepper. Heat the oil in a sauté pan. Carefully dip the cod fillets into the batter and place them directly in the pan. Fry the fillets for 3 minutes on each side until lightly browned and crispy. Remove the fried fish from the pan and drain on paper towels.
- Cut the white bread rolls in half. Top the bottom halves with iceberg lettuce and, if desired, the extra garnish. Place a fried fish fillet on each sandwich and spoon a tablespoon of remoulade sauce over it. Place the top half on the sandwich and serve with a lemon wedge.
How to make the remoulade sauce
- Mix the shallot, capers, gherkin and parsley into the mayonnaise. Season with a few drops of Worcestershire sauce.
Tip: try using a different type of beer; it will give the batter a slightly different flavor. Use the batter immediately; you cannot store it.
Title: The Mayonnaise Book
Author: Robin Heetkamp and Ties Robben
Price: €15.45
Publisher: Ria Geraets-Heijen
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