4 pieces of Kala-Car’s cod back filee
wheat flour for baking
white pepper + salt
for frying an oil-butter mix
olive oil, salt and pepper
3 dl of sour cream
1 dl mayonnaise
a bunch of dill
2 pickled cucumbers
2 garlic cloves, crushed
1/2 lemon juice
1 onion, digested
1 tbsp of honey
Cut off the cod half, longitudinally (two thinner lozenges on one portion). Turn the fish with salt and pepper in flavored wheat flour, then broken egg, and lastly with the cover them with rye breadcrumbs. Deep-fry in a oil-butter mix about 2-3 minutes per size until the surface is beautiful brown and crispy. Raise the pieces onto the plate over the kitchen towel of kitchen roll.
Wash the potatoes (leave the peels on) and cook them in salted water. Cut potato into four pieces or half and spread them on the baking sheet. Break the potato structure slightly by gently pressing with the fork. Splash olive oil on to potato and also put a pinch of salt and pepper over each potato.
Bake in oven at 225-250 ° C for about 15 minutes until beautifully colored and crunchy. turn the potatoes halfway through.
Mix all Tartar ingredients together and season with salt, pepper and honey.
Give it a moment to rest before serving.