Ingredients
700 g cod loins
7 g salt
Beer batter
75 g wheat flour
75 ml strong Christmas beer
1 tbsp apple vinegar
2 g baking powder
3 g salt
1 egg
250 g prawns
200 g pickles
40 g caper berries
50 g cornichons
Dill
Pickles
400 g cauliflower
400 g celery
400 g cucumber
200 g onions
Brine
1 l water
125 g salt
100 ml vinegar
Pickling solution
500 ml vinegar
350 g sugar
Thickening
50 g wheat flour
20 g mustard powder
10 g curry powder
5 g paprika
100 ml vinegar
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See all relevant products for this recipeCooking instructions
Beer-battered cod
Put all the ingredients for the beer batter in a bowl and mix them together well. Season the fish with salt and dip it into the beer batter.
Add some oil into a frying pan and heat it up. Fry the fish until it is golden on both sides. Serve the fried fish and prawns with pickles.
Half the capers and cornichons and arrange them together with the fish and the prawns. Garnish with dill.
Pickles
Bring the water, salt and vinegar for the brine to boil in a pan. Then cool the brine off completely.
Cut the cauliflower, celery and cucumber into small pieces. Peel the onion and cut it into diced square pieces. Place the vegetables in a jar and pour the brine over them. Place something heavy over the jar which will keep the vegetables in the brine. Place the jar in the fridge for 48 hours.
Day 3
Drain the brine from the vegetables and pour boiling water over the vegetables. Leave the vegetables in the water for
90 minutes.
Bring the vinegar and sugar for pickling to the boil in a pan. Drain the vegetables and put them in the pan with the pickling.
Pour flour, mustard powder, curry powder, paprika and vinegar into a bowl and mix together. Stir the thickener into the pan with the pickling and vegetables, stirring constantly. Let the pickles cook through for a couple of minutes.
Pour the pickles into a jar washed with Atamon and keep refrigerated.
