a
M
Fish’n’chips with gourmet pickles & sweet potato fries

Serves: 2
Time: 50 minutes

Ingredients:
400 g cod loins 
1 egg
1 dl panko breadcrumbs 
4 tbsp flour
4 dl neutral oil
4 sweet potatoes
2 tbsp oil – lemon
2 tsp spices – BBQ
Salt & pepper
1lemon
3 tbsp mayo – garlic
3 tbsp pickles  

How to:
Wash the potatoes and cut them into wedges. Toss them with lemon oil, BBQ spice, salt and pepper. 

Bake the potatoes in a pre-heated oven at 200°C until golden and crunchy – roughly 40 minutes.

Cut the cod loins into sticks and season with salt and pepper. Whip the egg and dip the cod in flour, egg and lastly panko breadcrumbs. Heat the oil to 180°C and fry the fish for about 3 minutes until the sticks are golden. 

Slice the lemon in half and grill it with the cut side down (you can also roast it on a pan).  

Mix mayo with pickles and serve it as dip for your fish’n’chips. 

Rapeseeds Oil, Cold Pressed, 70 cl.

Rapeseeds Oil, Cold Pressed

Olive oil, Lemon, 25 cl.

Olive oil, Lemon

Spices, Smoked Chilli, pepper & parsley, 1.94 oz (55g)

Spices, Smoked Chilli, pepper & parsley

Mayonnaise, Garlic, 135 g.

Mayonnaise, Garlic

Hungry for more?

Green zinger
Green zinger

Serves: 2 persons Time: 15 min. Ingredients:200 ml Nicolas Vahé Green Tea / Peppermint 200 ml Nicolas Vahé Lemonade / Ginger & Lime 1 tsp Nicolas Vahé Curd / Pistachio 10 g fresh ginger 6 fresh...

read more
Ruby Red
Ruby Red

Serves: 2 persons Time: 15 min. Ingredients:300 ml Nicolas Vahé Lemonade / Raspberry and Rhubarb2 tsp Nicolas Vahé Jam / Rhubarb, Raspberry & VanillaThe juice of 1 freshly squeezed lime140 g...

read more
Tropical Treat
Tropical Treat

Serves: 2 persons Time: 15 min. Ingredients:200 ml Nicolas Vahé White tea / Coconut & Passion2 tsp Nicolas Vahé Jam / Coconut & Passion200 g frozen pineappleThe juice of 1 freshly squeezed...

read more