Fish and chips with chestnut remoulade
As the first step for fish and chips with chestnut remoulade, use a mandolin or a sharp knife to slice the potatoes into circles about 3 mm thick and place them in 180 degree oil.
For the remoulade, mix the sour cream, mayonnaise, mustard, salt, and powdered sugar in a bowl, then stir in the coarsely chopped chestnuts and finely chopped parsley.
Cut the fish into 3-4 cm strips, season with salt and pepper and roll in 50 g flour. Pour the remaining flour, baking powder, starch and egg into a bowl and gradually add the beer, which is mixed in with a whisk. Mix the dough until it is lump-free, then roll the fish slices in it, which are then fried in the potato oil (which should not be hotter than 170 degrees) for approx. 2-3 minutes per side. Remove the fish slices to a kitchen paper towel and drain the excess oil.
When serving, place the lettuce leaves, the cucumber cut into rings and then halved, the tomato also cut into rings, and the carrot cut into matchsticks on the plate, followed by the crispy fried potatoes and the fish, which we make really complex with the remoulade.
