pinot gris, 2013
A sumptuous, aromatic pinot gris provides the perfect accompaniment for this hearty dish.
Cut cod into sticks.
Use slicer or a sharp knife to cut potatoes into thin slices.
Finely chop anchovy, gherkins, and green herbs.
Add water to saucepan and bring to a boil. Cook egg in boiling water until hard boiled, approx. 8 – 10 min. Then remove from water, hold under cold water, peel, and dice. Set aside.
For the batter, whisk together egg yolks, flour, and beer in a large bowl. Season with salt and pepper and set aside.
For the remoulade, whisk egg yolk and mustard together.
Gradually pour in oil in a fine stream while whisking constantly.
Season to taste with salt and pepper. Squeeze in lemon juice and set aside.
Add sardines, gherkins, fresh herbs, and hard-boiled egg to the remoulade and whisk to combine. Season with salt and pepper to taste. Store in fridge until ready to use.
Heat a generous amount of vegetable oil into a small saucepan. Add potatoes and cook until golden, approx. 2 – 3 min. Remove from oil and transfer to a paper towel-lined plate.
Dip fish sticks into batter so that they are evenly coated.
Heat plenty of vegetable oil in a saucepan. Carefully add breaded fish to oil and continue to cook until golden, approx. 6 – 8 min. Serve immediately with remoulade.