Beer-Battered Cod Kibbeling with Homemade Remoulade

Method

1. Cut the cod into 4 cm chunks, remove any bones, sprinkle evenly with most of the salt and set them on a rack, uncovered, in the fridge for 20 min. The salt firms the flesh and dries the surface so the batter clings.

   Add in this stepThick cod loin, skinned and boned 320 gSalt ¾ tsp

2. Make the remoulade: finely chop the cornichons, capers, parsley and dill and mix them with the mayonnaise, mustard and a squeeze from part of the lemon. Taste, then chill.

   Add in this stepMayonnaise 60 gCornichons (small gherkins) 30 gCapers 2 tspDijon mustard 1 tspFlat-leaf parsley, chopped 1½ tbspDill, chopped 1 tbspLemon ¼

3. Pour the oil into a deep 20 cm pot, at least 4 cm deep but no more than one third of the pot's height, and heat over high heat for about 9 min, using a thermometer to reach 185 °C. Keep wet utensils away, turn the pot handle inwards and keep a lid within reach. If the oil smokes, turn off the heat.

   Add in this stepOil for frying (e.g. sunflower) 1 L

   high heat

4. Make the batter just before frying. In a large bowl, mix most of the flour with the cornflour, baking powder, garlic powder, white pepper, nutmeg, the rest of the salt and half the paprika. Pour in the cold beer and whisk for only 10 seconds, to the thickness of double cream. Setting the bowl over a bowl of ice keeps it crisp to the last batch.

   Add in this stepPlain flour 52 gCornflour (cornstarch) 20 gBaking powder ½ tspGarlic powder ½ tspWhite pepper ¼ tspNutmeg 1 pinchSalt ¼ tspPaprika ½ tspIce-cold lager 110 ml

5. Pat the fish dry again, then dust it thinly in the remaining flour mixed with the rest of the paprika and shake off the excess. Dip in the batter, let the extra drip off and lower in, away from you. Fry in 2 batches, for 3 min per batch over medium-high heat, adjusting the heat so the oil does not drop below 175 °C. Lift out when deep golden and the flesh is opaque and flakes, then bring the oil back to 185 °C before the next batch.

   Add in this stepPaprika ½ tspPlain flour 13 g

   medium-high heat

6. Drain on a rack so the underside stays crisp. Cut the rest of the lemon into wedges and serve at once with the remoulade.

   Add in this stepLemon ¾