Deep-fried dishes are aromatic, juicy and satisfying. Deep-fry the tender fish and serve it with the original mayonnaise and pickled cucumber sauce.
It is necessary
- - 1 kg of fish fillets;
- - 400 g whole milk;
- - 40 g of wheat flour;
- - 6 eggs;
- - 4 tbsp. tablespoons of sunflower oil;
- - juice from half a lemon;
- - chopped parsley, dill;
- - corn oil for frying;
- - black pepper, salt, lemon wedges.
- For the sauce:
- - 200 g of high fat mayonnaise;
- - 4 medium pickled cucumbers.
Instructions
Step 1
Cut the fish fillet into small pieces about 1.5 cm thick. Mix half the specified amount of sunflower oil with lemon juice, pepper and herbs, salt and dip the fish for half an hour in this marinade.
Step 2
Separate the yolks from the proteins, mix with the rest of the sunflower oil, beat, gradually adding flour. Whisk the whites separately with a fork, combine with the mixture. You will get a thin dough.
Step 3
Heat the oil in a deep fat fryer to a temperature of 170 degrees. Dip the fish pieces one by one in the batter, place in the basket, fry for 3 minutes.
Step 4
Remove the fish, wait for the oil to drain, put it on a napkin. Then transfer to a beautiful dish, sprinkle with finely chopped herbs, garnish with lemon wedges.
Step 5
Prepare the sauce. To do this, cut the cucumbers on both sides, peel, rub on a fine grater or chop with a blender. Mix with mayonnaise, put in a gravy boat, serve with ready-made fish.
