Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Crispy fish sticks with homemade remoulade
Why use tuna or salmon every time? Fish sommelier Marcel Mergen from Munich's Poseidon am Viktualienmarkt reveals his favorite fish dish.
Fish sticks
| Ingredients (4 servings) | ||
|---|---|---|
| 800–1000 | g | Cod filet |
| 3 | Eggs | |
| 20 | ml | Cream |
| 200 | g | Flour |
| 300 | g | Panko flour |
| 30 | g | Butter |
| Salt, pepper | ||
| Vegetable oil for frying | ||
Preparation
Preparing the fish
Check the cod filet for bones and cut into even pieces about as thick as your thumb. Uniform pieces ensure a consitent cooking time.
Set up the breading station
Whisk the eggs with the cream and a pinch of salt. Place the flour and panko flour in two separate bowls.
Breading
Dredge the fish pieces first in flour, then in the egg and cream mixture and finally, in panko flour. If you want a particularly crispy crust, repeat the process a second or third time.
Pan fry or air fry?
Heat a pan with approx. ½ cm of vegetable oil ( at approx. 180 °C – the oil should be hot, but not smoking). Fry the breaded fish sticks on all sides until golden brown, about 2 minutes per side. Add butter and salt well before serving. Alternatively, they can be fried in a pan with a just a little oil or prepared in an air fryer – your crust will be less crispy, but also less fatty.
Homemade remoulade
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Egg yolks | |
| 1 | tablespoon(s) | Dijon mustard |
| 1/4 | Lemon | |
| 300 | ml | Sunflower oil |
| 100 | ml | Olive oil |
| 6 | Anchovy filets in oil | |
| 1/2 | bunch | Parsley |
| 1 | glass | small jar of capers |
| 1 | glass | small jar of pickles |
| Salt, pepper, smoked paprika powder | ||
Preparation
Making the mayonnaise
Place the egg yolks, Dijon mustard, lemon juice, sunflower oil and olive oil in a tall mixing bowl. Using a hand blender, slowly blend from bottom to top until you have a creamy, firm mayonnaise. If you do not have a hand blender, gradually add the oil, stirring constantly.
Add aromatics
Finely chop the capers, anchovies, pickles and parsley and stir into the mayonnaise. Add a little caper and cucumber water for extra flavor.
Season to taste
Season with salt, pepper and smoked paprika powder to taste.
Serving
Serve the crispy fish sticks with the fresh remoulade – the perfect as a main course when served with salad, or a great snack when placed in a crunchy bun with some coleslaw.
