2 cod filets 2 deciliter of panko 2 eggs 100g white flour A handful of chives A handful of cornichons 2 teaspoonfuls of sweet mustard 100 grams mayonnaise 100 grams of sour cream 1 liter of canola oil Salt and pepper
Sauce:
Finely chop the chives and cornichons and add to a bowl with the mustard, mayo, sour cream salt and pepper. Whisk to combine and set aside.
Fish:
Add the flour, eggs and panko to three bowl and whisk the eggs.
add the oil to a pot over medium high heat.
Bread the cod filets first in flour, then in the egg mixture and finally in the panko.
When the oil reaches 180 degrees celcius put the fish in till its deep golden and crisp.
Buns:
Go to “highlights” in my profile and select “baking” for the brioche recipe.
Slice the brioche bun in half and toast them in butter on a pan over medium heat, then add the cheddar to the bottom half and place it in the oven at 150 degrees celcius till melted. Then assemble your fish sandwich.
