Recommendations

Fried battered cod pieces with Floryn Jonge Jenever

On the plate are cubes of cod in a batter of flour, egg and blond beer, deep-fried golden brown and sprinkled with fish seasoning, with a bowl of ravigote sauce of mayonnaise, gherkin, capers and herbs alongside. Set against that is a young jenever with a lightly sweet, liquorice-like character that dissolves the frying fat and brings the fish back to the fore.

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From the shelf

The bottle

Floryn Jonge Jenever is a young jenever of 35% vol in a 100 cl bottle. The bottle is made in the Netherlands; nothing about the distillery or the exact malt wine share is fixed that we have been able to verify. What the description does mention is the lightly sweet tone, which comes partly from liquorice alongside the sugar. For the designation young jenever, at least 35% vol and at least 1.5% alcohol from malt wine apply, with in practice at most 15% malt wine and at most 10 grams of sugar per litre.

Floryn Jonge Jenever

The combination

Why this works together

Kibbeling is fatty fish in a fatty coat: the batter absorbs oil when frying and leaves a layer on the palate. Ravigote sauce counters that with vinegar from the gherkins and capers, but with mayonnaise and crème fraîche it also brings fat again. A jenever with a lot of malt wine would put malt and wood on top of that and push the cod out of the picture altogether. This young jenever does the opposite: the alcohol cuts through the frying fat, the juniper runs along with the herbs in the batter and the light liquorice tone connects with the mild sweetness of fresh cod. Because there is almost no malt wine in it, the fish remains the heaviest word on the plate. After every sip the next piece tastes of fish again rather than of oil.

At the table

The dish

For 4 people
Ready in 20 minutes, plus 10 minutes for the sauce
Type drinks snack

What you need

1 litre sunflower oil
200 g wheat flour
half a teaspoon of salt
1 medium egg
330 ml blonde beer
500 g cod fillet
4 teaspoons fish seasoning mix
2 shallots
80 g sweet-and-sour gherkins, sliced
50 g capers
7 tablespoons mayonnaise
2 tablespoons crème fraîche
10 g fresh dill
10 g fresh flat-leaf parsley
5 g fresh chives

How to make it

First make the sauce. Finely chop the shallots, cut the gherkin slices as small as possible and chop the capers fine. Mix shallot, gherkin and capers with the mayonnaise and the crème fraîche.
Finely chop the dill, parsley and chives and mix them in. Season the ravigote sauce with pepper and put it in the fridge.
Heat the oil in a deep fryer to 180 °C and check the temperature with a kitchen thermometer.
Mix the flour with the salt, add the egg and the beer and stir to a smooth batter.
Cut the cod fillet into 3 to 4 cm cubes, sprinkle them with two thirds of the fish seasoning and fold them through the batter.
Lift the cubes out of the batter with a slotted spoon, tap the spoon a few times on the edge of the bowl so the excess batter runs off, and deep-fry the kibbeling in batches for 3 to 4 minutes until light brown and cooked through.
Let the kibbeling drain on kitchen paper, sprinkle it with the remaining fish spices and put the sauce next to it.

In the glass

Serving

Pour the Floryn ice cold from the freezer into a small tulip glass or shot glass, filled to the brim. With fried fish the cold form works well: the genever is then thicker and the liquorice note only comes loose in the finish. Keep the bottle in the cooler between rounds, so the genever does not warm up while you are standing there frying.

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18