Παναρισμένα ρολά βακαλάου με κυδωνάτες πατάτες

Breaded cod rolls with fried quartered potatoes

Cooking time:

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10 minutes

Servings:

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4

Ingredients:

• 800 gr of cod fillet roll
• 1 kg of potatoes
• Corn oil for frying

For the batter:

• A small amount of white durum flour
• Breadcrumbs or breading mix
• 4 eggs

For the cocktail sauce:

• 100 gr of mayonnaise
• 35 gr of mild mustard
• 50 gr of ketchup
• 1 tablespoon of dried tarragon (optional)

Preparation:

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Take the fillets out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The fillets are thawed after regaining their elasticity.

Execution:

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Execution:
Rinse the fillets and drain them well in a strainer. Lightly salt the fillets on both sides and allow them to absorb the salt.

Prepare the cocktail sauce: Place all the ingredients in a bowl and stir them until it becomes a smooth sauce.

Prepare the potatoes: Wash the potatoes thoroughly and scrub them with a thick wire (alternatively you can peel them). Then cut them in half and then in 3 parts (quartered).

In a pan with plenty of hot oil (enough to cover the potatoes), place the potatoes one by one in the pan and fry them until the color is golden. Then place them on an absorbent paper towel.

Prepare the fillets: Drain the fillets and pass them successively from the flour, the egg and then the breadcrumbs, always battering them thoroughly.

Fry them in hot oil until the color is golden and place them on an absorbent paper towel.

Serve the rolls with the fried potatoes and the sauce.

Tips:

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When you fry, it's good to place the ingredients in the pan one at a time, in order to maintain the same oil temperature and have a crunchy batter.