Baked Cod in Vodka Batter with Lime Cream

For the batter (*), stir together cornstarch, flour, chili flakes, salt, cold water and vodka until creamy. If the dough is too liquid, add a little more cornstarch and flour in a 1:1 ratio. If the batter is too thick, add a little more cold water or vodka.

Pull the pieces of cod through the batter and bake in hot clarified butter until floating. Note: does not turn golden brown, stays light! So do not bake too long! Briefly drain the cod on kitchen roll. Place the cod in a deep, warmed dish, drizzle the crème fraîche sauce (**) over it and sprinkle with the chives.

(*) The batter is a variation of the Asian tempura batter. It does not turn golden brown when deep fried, but remains light in color, but is thin and crispy. ‘Super crispy’! (**) Crème fraîche sauce: stir crème fraîche with lime juice and zest to taste and salt until smooth.

Our tip: Always use fresh chives if possible!

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