The classic table pair - fried fish and potatoes - is impossible to recognize after tuning. This fish does not smell like a canteen, but an expensive restaurant, although the recipe itself is not so complicated: it is only important to fry the cod well until it is crispy and golden brown and serve it with the most airy puree for contrast. And fennel greens and dill mayonnaise will add a piercing aroma of summer and fresh cut grass to the dish.
The classic table pair - fried fish and potatoes - is impossible to recognize after tuning. This fish does not smell like a canteen, but an expensive restaurant, although the recipe itself is not so complicated: it is only important to fry the cod well until it is crispy and golden brown and serve it with the most airy puree for contrast. And fennel greens and dill mayonnaise will add a piercing aroma of summer and fresh cut grass to the dish.
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