Fish in Cornflake Coating with Remoulade

Ingredients

• 2 Eggs
• 2 egg yolks
• 1 tbsp Medium-hot mustard
• 0.25 l sunflower oil
• 4 tbsp white wine vinegar
• 4 tbsp crème fraîche
• 0.5 bunch mixed herbs (chervil, dill, chives, watercress, parsley)
• 1 tbsp capers
• 1 small peeled onion
• 2 small pickles
• 2 anchovy fillets
• Salt
• black pepper (freshly ground)
• 10 tbsp cornflakes
• 4 white fish fillets (ready‑to‑cook, e.g., cod, hake)
• 2 tbsp flour
• 4 Tbsp vegetable oil (for frying)
• dill tips (for garnish)

Instructions

1. 1.

   Hard boil the eggs for the remoulade, cool them, peel and halve them, then place the yolks in a bowl.

2. 2.

   Add the raw yolks and mustard to the boiled yolks and whisk with a fork. Drizzle in the oil while vigorously stirring with a whisk until a creamy sauce forms. Fold in the vinegar and crème fraîche. Wash, pat dry, and finely chop the herbs. Dice the capers, onion, and pickles; rinse the anchovy fillets under running water and cut them small. Mix everything with chopped egg whites into the remoulade, season with salt and pepper, and serve.

3. 3.

   Whisk the eggs for the coating together and crush the cornflakes in a bag. Wash and pat dry the fish, drizzle with lemon juice, season with salt and pepper, dredge in flour, then dip in the egg mixture, and finally coat with the crushed cornflakes. Heat oil in a pan and fry the fish on both sides until golden. Drain on kitchen paper and plate on warmed dishes with remoulade. Garnish with dill tips before serving.