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Cod fish 200 gr (any white fish, I used flat fish), tempura flour 160 gr, beer 180 gr, 5-10 average size potatoes, green peas 300 gr, mint 10 gr, 50 gr butter
sauce: 1 egg, mayo 60 gr, 1 small pickle, 1 shallot, caper 5 gr.
1. Chips: wash potatoes and cut them into even pieces and wash them with cold water. Boil them for 8-10 min on a low heat. Dry and cool potatoes. Deep fry for 10 minutes at 140 C. Let them cool and freeze overnight. Then fry again at 180 C until golden.
2. Peas: put peas with mint into boiling water for 2 min (don’t boil just let them sit in hot water), and blend into puree. Add butter, salt, and sugar to your taste.
3. Sauce: take 1 hard-boiled egg, pickle, shallot, and capers and finely cut them. Mix with mayo. Add salt and pepper.
4. Mix tempura flour and beer, and let it rest for 5 min. Deep fish into tempura and deep fry at 180 C until golden.
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