How to prepare fish in beer batter

How to prepare fish in beer batter
How to prepare fish in beer batter

Fish in batter – quite simple and universal dish both for a usual meal, and for a holiday table. Batter can be prepared in different variations: on water, milk, proteins, sour cream, etc. And if to take beer as a basis, fish after frying will get the most tasty, air and a crisp.

The preparation time of 34 minutes is required to you For fish in batter: 500 g of fillet of fish; 150-200 ml of beer; 2 eggs; 200 g of a flour; salt; pepper; lemon juice; seasonings for fish.

For sauce: 2 garlic gloves; 2 tbsps of lemon juice; 6-8 tbsps of mayonnaise; 2-3 branches of fennel; salt; pepper.

For ornament: greens. The sponsor of placement P&G Articles on a subject "How to prepare fish in beer batter" How to prepare perch fillet How to do batter for fish How to make beer yeast

Instruction

1
For preparation choose fish without bones or with the large easily separating costal bones, it can be, for example, a pike perch, a tilapia, a sole, a mullet, a humpback salmon, a trout, etc. To avoid tiresome cleaning and cutting of fish, buy the ready frozen fillet. For the correct defrosting at first place it in the refrigerator on the average shelf to a softening, and then sustain at the room temperature a little.

2
Wash out fillet in flowing water, dry a paper towel. Cut fish small slices about 4х4 cm in size. It is possible to show the imagination and to divide fillet into squares, rhombuses, strips, etc.

3
Lay out fish in a bowl, salt and pepper, add seasonings to the taste and slightly sprinkle lemon juice. Mix evenly to distribute the turned-out marinade between slices, and leave for 25-30 minutes.

4
At this time prepare batter. Separate the egg yolks from the whites and shake up with salt, add beer, mix, then gradually to a vsypta previously sifted flour. In separate ware beat whites in foam and enter them into dough. Knead it to density of sour cream, if necessary adding a flour, and watch that did not remain lumps.

5
For frying take a frying pan with high sides and bring in it to boiling vegetable oil. Its quantity has to be such that it enveloped fish from all directions (about 1-1,5 cm from a ware bottom).

6
Dip fillet slices in batter, spread them in the boiling oil and fry on moderate fire for 5-7 minutes from each party to a golden crust. Lay out ready portions on a paper napkin or a towel that fat flew down.

7
In batter it is possible to prepare sauce for fish. Crush garlic and fennel, wring out lemon juice, at desire add also pulp of a lemon. Connect ingredients to mayonnaise, salt, pepper and well mix or shake up by means of the blender.

8
Spread out slices of fish on plates, sauce them and decorate with greens branches. Lay out the remained sauce in a sauce-boat and give separately.