Clean the cod. Cut into large 2 cm wide sticks. Place flour, beaten egg and polenta in separate bowls. Pass the cod sticks through each bowl in the order: flour, egg, polenta. A wide, flat bowl works best for this job.
Softly wipe the polenta from the coated cod so it doens't come loose in the oil.
Heat the oil to 170°C and deep fry cod sticks for 5 minutes until golden brown. Cook only a few sticks at a time - this helps them cook better. When ready, place on a paper towel to drain excess oil.
Serve in small bowls with Natura Tartar sauce and leek sprouts.
Mild and fresh! Tartar sauce is the perfect partner for fish, seafood and even red meat.
Ingredients: Sunflower oil, egg yolks, mustard (vinegar, water, mustard seeds, salt, spices), vinegar, pickles, salt, capers, parsley (0.2%), garlic, pepper, onion, natural flavor spices and aromatics.
|Total Fat||80 g|
|Saturated Fat||10,2 g|