Cod Roe Cutlets With Tartare S

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Princes Cod Roe		1 tin
Flour		as required
Egg		1
Breadcrumbs		as required
Vegetable oil for frying		as required
Tartare Sauce:
Hard-boiled egg		1
Gherkins		2
Onion		1/4
Mayonnaise		150ml
Vinegar		1 tbsp
Fresh parsley		as required
Salt & pepper		as you like

Method

Prep

20min

Cook

20min

Let's make the tartare sauce first. Finely chop the onions and sprinkle some salt on it to draw out the water.

Separate the boiled egg into white and yolk. Finely chop both and the gherkins and put into a bowl. Add the onions from Step 1, mayonnaise and vinegar. Stir thoroughly.

Add the finely chopped parsley and mix. You can add salt & pepper here for a stronger taste.

Remove the cod roe from the tin using a fork. I then cut it in half horizontally.

Dredge in flour, dip in beaten egg and coat in breadcrumbs. Deep fry in hot oil (160-180C) for 3-4 minutes.

The cod roe is already cooked so you don't need to fry too much. Keep an eye on them and remove when they are nicely browned.

Drain excess oil and put on a dish, pour over the tartare sauce or serve alongside.

Tips & Note

●This time I sliced the cod roe in half, but this might be too much. Perhaps in 4 would be better.
●Tomato sauce would also go well instead of tartare sauce.

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