Fish and chips

   Cod with dill-mustard sauce
 
  • 600 GRAM COD FILLET, in large pieces
  • 200 GRAM SELF RAISING FLOUR
  • 1 CUP BEER
  • 1 KG POTATOES, peeled
    •
 
  • 4 COD STEAKS
  • 3 TBSP MUSTARD
  • 1/2 CUP MAYONNAISE
  • 2 TBSP DILL, chopped
  • 2 TBSP FLOUR
  • 50 GRAM BUTTER
    •

Cut the potatoes in chips, rinse them well and dry them; deep fry them 6 minutes at 150 and 5 minutes at 180 degrees Celsius. Mix the beer with the flour and pepper and salt to taste into a batter. Dip the fish chunks in the batter and deep fry them 8 minutes at 180 degrees Celsius. Serve with tomato ketchup.

 Mix, for the sauce, 2 tablespoons mustard with the mayonnaise and the dill. Rub the fish with the remaining mustard and dust it with flour. Sprinkle with pepper and salt to taste. Fry them in hot butter, approximately 5 minutes per side. Serve the fish with the sauce.


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