Fish and potato chips

Overview

Underneath the crispy exterior is soft meat, which is beautiful on the outside and smart on the inside

Cut the cod into strips.
Slice potatoes into thin slices with a slicer or sharp knife. You can also buy potato chips directly.
Finely chop the sardines, gherkins and green spices.
Add water to the pot and bring to a boil. Put the eggs into boiling water and cook for 8-10 minutes until the eggs are cooked, then remove them from the pot, cool them in cold water, peel them and cut them into cubes. Set aside.
Make the batter: Place the egg yolks, flour and beer in a large bowl and mix well. Season with salt and pepper and set aside.
Make the mayonnaise: Whisk together the egg yolks and mustard.
While stirring, pour in the canola oil slowly and evenly.
Season with salt and pepper. Juice the lemons and set aside.
Add the sardines, gherkins, fresh herbs and hard-boiled eggs to the mayonnaise and mix well. Season with salt and pepper to taste and refrigerate until ready.
Pour a generous amount of vegetable oil into a small pot and heat. Fry the potato slices for 2-3 minutes until golden brown, remove from the oil and transfer to a plate lined with paper towels.
Dip the fish strips into the batter so that they are evenly coated.
Pour a generous amount of vegetable oil into the pan and heat. Carefully put the battered fish into the oil and fry for 6-8 minutes until golden brown. Spread with mayonnaise and serve.