200 g cod loins
Salt to taste
200 g flour
4 g smoked paprika
2 g onion powder
550 g beer
50 g vodka
400 g flour
10 g salt
10 g baking soda
250 g mayonnaise
50 g pickles
1 tbsp. finely chopped shallots
2 tbsp. finely chopped dill
Slice fish to evenly sized pieces.
Spread with salt and lemon zest.
Refrigerate for 15 min.
Rinse in cold water and wipe dry.
Mix flour, salt, baking soda and vodka in a bowl.
Slowly add the beer while stirring.
Add pickles and shallots to mayonnaise and stir.
Add dill and lemon juice.
Salt and pepper to taste.
Mix flour with smoked paprika and onion powder.
Cover fish with the spice blend.
Dip into the batter.
Deep fry in oil at 180°C for 4-5 min.
Turn regularly for even cooking.
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