Fish and chips Organic sweet aioli and home made potatoes

Prepare the breading for the fish and chips by mixing 200 g of flour and the free-range eggs with a whisk. Gradually add the fresh sparkling water and continue to whisk until you have a smooth batter. Finish with the seasoning (salt and pepper).

Portion the cod backs and dip them in a little flour. Then dip in the tempura and finish with the Panko.

Peel the potatoes and cut them in the shape of a potatoes. Dip into the deep fryer or into a pan of simmering oil at 140 degrees for the first time. Repeat a second time at 180 degrees until they are golden. Frying too your tempura of codfish backs 160 degrees for 5-6 minutes.

Arrange the fish and chips in 2 ramekins and place theAïoli doux bio aix&terra on the side. Sprinkle with chives. Enjoy immediately!