Our recipes

Ingredients

For 2 servings:

• 250 g Femeg cod fillet
• 300 g potatoes
• 60 ml non-alcoholic beer
• 60 g flour
• Salt & pepper
• 1 egg
• Oil

Preparation

Defrost the cod, rinse, pat dry, and season with salt and pepper. Then cut into small pieces. For the beer batter: Separate the egg and whisk the egg white until stiff. Mix together the egg yolk, 50g flour, beer, 1 tsp oil, salt and pepper, then gently fold in the egg white. Coat the cod pieces first in the remaining flour and then in the beer batter. Peel the potatoes and cut them into sticks, season and add 1 tsp oil. Stir everything together well. Bake the potatoes for approx. 10 minutes at 200°C (top and bottom heat) on a baking tray lined with baking paper, then add the cod pieces and bake everything together for about 20–25 minutes. Serve with remoulade.