Crispy Fish Strips with Tartar Sauce

Ingredients

• 1 hard‑boiled egg
• 1 tbsp capers
• 1 onion
• 2 small pickles
• 1 Organic lemon
• 6 tbsp mayonnaise
• 1 tsp Mustard
• Salt
• pepper (ground)
• 600 g cod
• 75 g whole wheat flour
• 1 egg
• 125 g whole wheat breadcrumbs
• 200 ml rapeseed oil (for frying)

Instructions

1. 1.

   Peel the hard‑boiled egg and finely chop it with the capers. Peel and finely chop the onion. Drain the pickles well and dice them into small cubes. Rinse the lemon, halve it, squeeze one half for juice and slice the other half into wedges. Mix mayonnaise with mustard, 1 tsp lemon juice, capers, pickles and egg; season with salt and pepper.

2. 2.

   Wash the cod, pat dry, cut into strips and drizzle with 1 tbsp lemon juice. Season with salt and pepper, then dredge first in flour, next in beaten egg, and finally in breadcrumbs.

3. 3.

   Press the coating firmly onto the fish strips and fry them in hot oil until golden‑yellow. Remove, drain on paper towels, and serve on a plate with tartar sauce. Offer lemon wedges on the side if desired.