Coated Cod with Chili Mayonnaise - Panerad torskrygg med chilimajonnäs

COATED COD WITH CHILI MAYONNAISE
Panerad torskrygg med chilimajonnäs

Serves 4

4 pieces back of cod, each weighing approx 5½ oz
1 egg
0.4 cup flour
0.4 cup dried breadcrumbs
salt, pepper
butter for frying

Pickled cucumber:
1 cucumber
0.2 cup sugar
0.2 cup pickling vinegar, 12%
0.4 cup water
salt, pepper
1 tablespoon dill

Chili mayonnaise:
0.4 cup mayonnaise
0.2 cup crème fraîche
2 teaspoons sriracha (a strong chili sauce,
can be substituted with sambal oelek)

For serving:
soy beans
rice


Pickled cucumber:
Mix sugar, pickling vinegar, water, salt and pepper and stir until the sugar has dissolved. Thinly slice the cucumber and mix with the liquid. Leave to draw while the food is cooking. Sprinkle with dill when serving.

Chili mayonnaise:
Stir together mayonnaise, crème fraîche and sriracha or sambal oelek.

Beat the egg in a bowl. Flavor the fish with salt and pepper and turn it over first in flour, then in egg and last in dried breadcrumbs. Fry in butter in a frying pan, a couple of minutes on each side.

Serve the fish with chili mayonnaise, pickled cucumber, rice and soy beans.

Enjoy!

Bella