Pollock fillet in beer batter with remoulade sauce

Ingredients for 4 servings:

• 4 portions of fish fillet(s) (pollock)
• 150 g flour (wheat flour)
• 50 g corn flour
• 200 ml light beer
• 4 egg whites (from the eggs in the remoulade ingredients)
• 4 egg yolks
• 1 tbsp vinegar (white wine vinegar)
• 200 ml oil
• 200 ml sour cream
• ½ tsp mustard
• 2 gherkins
• 1 tbsp parsley, freshly chopped
• ½ tbsp dill, freshly chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

The classic – homemade

For once, start with the sauce so it can sit in the fridge and because you’ll need the resulting egg whites for the beer batter. Chop the cucumber very finely. Crack the eggs, separate the yolks and egg whites, and set the egg whites aside. Beat the egg yolks and vinegar in a bowl with an electric whisk on medium speed. Once foamy, add the oil in a thin, steady stream and beat until thick, increasing the speed if necessary. Carefully fold in the cream and mustard with a spoon, stir in the cucumber and parsley, and season lightly with salt and pepper. Let the sauce chill in the fridge. Beat the egg whites with a mixer on high until stiff peaks form. Mix the flour and beer into a smooth batter, adding a little salt. Pour a little oil over the batter and let it stand in the fridge for one hour. Then, just before breading, fold in the egg whites. Coat the fish fillets thoroughly in the batter and fry in a pan with plenty of oil until golden brown or deep-fry at 180 degrees. Serve the fillets with a lemon wedge and a generous dollop of remoulade. Serve with potato salad or fried potatoes, a green salad, and a large glass of beer.