Fish in batter is a fairly simple and versatile dish for both a regular meal and a festive table. The batter can be prepared in different variations: in water, milk, proteins, sour cream, etc. And if you take beer as a basis, the fish after frying will acquire a delicious, airy and crispy crust.
It is necessary
-
- For fish in batter:
- 500 g fish fillet;
- 150-200 ml of beer;
- 2 eggs;
- 200 g flour;
- salt;
- pepper;
- lemon juice;
- seasonings for fish.
- For the sauce:
- 2 cloves of garlic;
- 2 tbsp lemon juice;
- 6-8 tbsp mayonnaise;
- 2-3 sprigs of dill;
- salt;
- pepper.
- For decoration:
- greens.
Instructions
Step 1
For cooking, choose fish without bones or with large, easily detachable rib bones, for example, pike perch, tilapia, sole, mullet, pink salmon, trout, etc. To avoid tedious cleaning and cutting of fish, buy ready-made frozen fillets. For proper defrosting, first place it in the refrigerator compartment on the middle shelf until softened, and then let it stand at room temperature.
Step 2
Rinse the fillets in running water and pat dry with a paper towel. Cut the fish into small pieces about 4x4 cm in size. You can get creative and divide the fillets into squares, diamonds, strips, etc.
Step 3
Place the fish in a bowl, season with salt and pepper, season to your liking, and drizzle lightly with lemon juice. Stir to distribute the resulting marinade evenly between the pieces and let sit for 25-30 minutes.
Step 4
At this time, prepare the batter. Separate the egg yolks from the whites and beat with salt, add the beer, stir, then gradually add the pre-sifted flour. In a separate bowl, foam the egg whites and add them to the dough. Knead it until sour cream is thick, adding flour if necessary, and make sure that no lumps remain.
Step 5
For frying, take a skillet with high sides and bring the oil to a boil. Its amount should be such that it envelops the fish from all sides (approximately 1-1.5 cm from the bottom of the dish).
Step 6
Dip fillet pieces in batter, put them in boiling oil and fry over medium heat for 5-7 minutes on each side until golden brown. Put the finished portions on a paper napkin or towel to drain the fat.
Step 7
You can prepare a sauce for the fish in batter. Chop the garlic and dill, squeeze out the lemon juice, add lemon pulp if desired. Combine ingredients with mayonnaise, salt and pepper and mix well or beat with a blender.
Step 8
Arrange the fish slices on plates, pour over the sauce and garnish with sprigs of herbs. Place the remaining sauce in a gravy boat and serve separately.
