Ingredients
Sauce:
- 1 small onion
- 1 hard-boiled egg
- 2 pickles
- 1/2 bunch chives
- 150 g yogurt
- 1 tbs mustard
- salt, pepper
- 100 g mayonnaise
Nuggets:
- 600 g fillet of fish (e.g. cod)
- salt, pepper
- 3 eggs
- 4 tbs flour
- 100 g breadcrumbs
- 800 ml oil for deep-frying
Preparation
Sauce:
1. Peel and dice the onion and egg along with the pickles. Slice the chives into thin rings. Mix everything with the mayonnaise, yogurt and mustard. Season to taste with salt and pepper.
Nuggets:
2. Cut fish fillet into bite-sized pieces and season with salt and pepper.
3. Whisk the eggs in a deep dish and prepare two plates – one with flour and one with breadcrumbs.
4. Coat the fish fillet pieces in flour first, then in the whisked egg, and finally in the breadcrumbs.
5. Add oil to the pan and close with the lid. Heat the pot on highest level up to the roasting window, switch to a low level and add the fish fillet pieces to the oil in batches.
6. Cover with the lid and deep-fry until the turning point is reached.
7. Turn the nuggets over, take them out as soon as they are golden brown and let them drain on a paper towel.
8. Deep-fry remaining fish pieces in the same way, increasing the hob level slightly as needed. The nuggets taste best when served hot along with the sauce.
This recipe has been tested and approved by AMC.
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