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Try our gourmet take on a classic crowd-pleaser - fish and chips.
Shred the potatoes finely and place in lukewarm water with a little salt. Let the potatoes soak for at least 30 minutes, preferably for 1 hour. Dry the potatoes and deep fry at 160°C until golden and crispy.
Bread the cod - first in the flour, then the lightly beaten egg and finally in a mixture of finely grated Jarlsberg® and panko. Deep fry the breaded cod at 160°C.
Mix peas and avocado to a smooth cream. Add finely chopped mint, lemon juice, tabasco sauce, salt and pepper to taste.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.