Fried fish with remoulade and dill potatoes

Ingredients for 4 servings:

• 1 egg(s)
• 100 g flour
• 50 g cornstarch
• 150 ml beer
• 1 onion(s), red
• 150 g pickled gherkins (mustard gherkins)
• 1 bunch of rocket
• 200 g mayonnaise (salad)
• 250 g sour cream
• 2 tbsp lemon juice
• Salt
• Pepper, white
• 1 pinch(s) of sugar
• 1 kg potatoes
• 700 g fish fillet(s)
• 250 ml oil
• ½ bunch of dill

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Separate the egg. Combine the egg yolk, flour, starch, and beer and stir until smooth. Let everything swell for about 15 minutes. Peel and finely dice the onion. Also the mustard gherkins. Wash and finely chop the rocket. Mix the mayonnaise, sour cream, onion, cucumber, and rocket together, and season the remoulade with lemon juice, salt, pepper, and sugar. Peel the potatoes and cook as usual. Beat the egg whites with 1/2 teaspoon of salt until stiff, then fold into the beer batter. Wash the fish, pat dry, and cut into 4 pieces. Season with salt and pepper. Heat oil in a pot or large frying pan, dip the fish in the beer batter, and fry in the oil. Wash and finely chop the dill. Drain the potatoes and toss with the dill. Now serve the dill-coated potatoes with the fish and the remoulade.