Cod Crispies with Tartar Sauce

Tartar sauce: Mix egg yolks, mustard and salt well with a whisk in a baking bowl. Add oil drop by drop, stirring with whisk until thick. Stir in remaining oil alternately with juice of one lemon and vinegar.

Add curd cheese with remaining ingredients up to and including chives, stir through, season. Just before serving, fold in egg white.

Sprinkle fish with juice of one lemon, add dill, mix. Refrigerate with lid closed until ready to use.

Baking dough: mix flour and salt in a baking bowl, add beer all at once, stir until smooth. Stir in yolks, chill dough with closed lid for about thirty minutes.

Just before baking, whip egg whites with salt until stiff, fold into batter.

Pour flour into a deep dish. Turn the fish pieces in it in portions to the other side.

Heat the oil to 160 °C. Dip the fish pieces in the batter, drain and bake in batches until golden brown, drain on kitchen roll and keep warm.

Our tip: Fresh chives are much more aromatic than dried ones!

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