Dirndl Kitchen

Remoulade Sauce Instructions
0 In a food processor fitted with the knife blade, process the egg yolks until creamy, about 30 seconds. Remove the feed tube cover and, with the processor on, slowly add the avocado oil, first a few drops at a time, then in a thin, even stream, until all the oil is added, and a thick mayonnaise is formed.
1 Using a rubber spatula, transfer the mayonnaise to a medium bowl. Add the mustard, lemon juice, pickles, boiled eggs, parsley, and chives; stir to combine and season with salt and pepper to taste.
Fried Cod Instructions
2 For the beer batter, in a large bowl, add the flour, salt, black pepper, cayenne pepper, beer, and egg yolks, and melted butter; stir to combine and set aside for 15 minutes.
3 In a large bowl and using a wire whisk, beat the egg whites until stiff peaks form; fold them into the batter.
4 Preheat the oven to 150℉ (65℃). Line a large plate with paper towels and get a baking sheet handy.
5 In a medium pot, heat about 2 inches of oil over medium heat until a frying thermometer reads 355°F (180°C).
6 Working in batches, using two spoons to lift one piece at a time, dip the cod in the batter and carefully drop it into the oil. Make sure not to overcrowd the pan. Fry, turning the pieces occasionally, until all sides are golden, about 5 minutes. Using a skimmer, transfer the fried fish to the prepared plate. Keep it warm in the oven until ready to eat (see note below about keeping it warm).
7 Serve your Backfisch with fresh lemon wedges and Salzkartoffeln (waxy potatoes that are peeled and cooked in salted water), or some fries tossed in Pommesgewürz. A refreshing cucumber salad gives the perfect finishing touch (use the herb vinaigrette from the Gemischter Salat).