The European Football (Soccer) Championship – one of the highlights this summer – has been running for a week now. After Sweden having lost the opening match against Ukraine on Monday it’s now make or break for the Swedish national team when they meet England tonight at the Olympic Stadium in Kiev. It’s going to be such a nerve-wracking, nail-biting game. Some say winning isn’t everything, and they are so right, it’s the only thing and the match ain’t over until it’s over. All that matters tonight is three points.
What do you eat on a night like this? Some will probably let their teeth sink into a soggy pizza while others stick to beer and hot dogs or hamburgers, chips or some other junk stuff. Myself, I’ve made my homemade version of fish and chips with rémoulade sauce trying to win over the English gods on our side tonight. If it did the trick? Those who live will see.
Fish and chips with rémoulade sauce
- 1.5 dl crème fraîche
- 3-4 tbsp mayonnaise (Hellman’s)
- 1 dl finely chopped pickles
- 1 tablespoon capers
- 0.5 – 1 teaspoon curry powder
- 1 teaspoon brown sugar
Mix ingredients for rémoulade sauce and let stand in the fridge while you prepare the potatoes and fish.
Fish and chips
- Filets of cod, 400 gr (if you use frozen fish let it thaw in milk (!), it’ll make miracle to the fish and it’ll turn out just as fresh from the sea)
- 1 egg
- 1-2 dl flour
- 2 dl panko or dry bread crumbs
- potatoes/sweet potatoes, 6 – 10 depending on size
- cooking oil
- salt, pepper to taste
Heat oven to 225 degrees
- Peel and cut potatoes lengthwise into strips.
- Transfer strips to a oven proof pan, drizzle with a little oil, add salt and roast in oven for about 30 minutes. If you use a mix of potatoes, remember that the ordinary potatoes require longer time in the oven than the sweet potatoes.
- Stir potatoes only once while roasting.
- Pat the fish fillets dry and cut each fillet lengthwise in two. Salt and pepper.
- Coat the fillets with flour, then dip in the beaten egg and finally coat with Panko or dry bread crumbs. Ensure that the fillets are properly coated.
- Heat 6 tbsp oil in a frying pan and fry the fillets until both sides are golden brown (about 2-3 minutes on each side) .
- Serve with roasted potato strips and rémoulade sauce.