Fish fillet fried in pancake batter, with beer

Fried fish fillet in pancake batter with beer

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4

Welcome to the world of culinary delights! Today, I'll share with you a simple and tasty recipe for fried fish fillets in beer batter pancake batter, a perfect choice for a savory lunch or a flavorful dinner. This dish brings together crunchy textures and fresh flavors with a dash of creativity. Whether served as an appetizer or main course, this dish is sure to impress.

The origins of this recipe lie in the tradition of frying food in dough, a technique used throughout the ages in various cultures. Adding beer to the batter gives a light and airy texture, while the flavors blend perfectly with the fresh taste of the fish.

Ingredients:

- 1 kg fish fillets (choose a white-fleshed fish such as cod, trout or tilapia)
- 250 g flour
- 300-350 ml beer (choose a light lager, slightly sour)
- 3 large eggs
- Salt and pepper to taste
- Lemon juice to taste
- Frying oil (choose a high smoke point oil such as sunflower oil)

Preparation:

1. Preparing the fish: Start by cleaning the fish fillets. Cut them into thin strips, about 1.5-2 cm. These sizes are ideal for frying evenly and absorbing the flavor of the batter. Sprrinkle salt and pepper over the fish, then drizzle with lemon juice. Leave to marinate for about 10-15 minutes to intensify the flavor.

2. Making the batter: In a large bowl, crack the 3 eggs. Using a whisk, beat the eggs until smooth. Add salt, pepper and lemon juice, adjusting the amount to taste. Begin to incorporate the flour gradually, mixing well to avoid lumps.

3. Adding the beer: Once the flour is incorporated, start adding the beer. Pour in about 75-100 ml of beer and mix well. Then add the remaining beer in 2-3 batches, mixing well after each addition. The dough should be light and homogeneous with no lumps.

4. Frying the fish: In a deep skillet, heat the oil over medium-high heat. Make sure the oil is hot enough before adding the fish. Take the fish strips, dred them in flour, then dip them in the prepared batter. Make sure each piece is well coated with batter.

5. Fried perfection: Fry the fish pieces in the hot oil, 3-4 at a time, so as not to crowd the pan. Let them fry for 3-4 minutes or until golden brown and crispy. Use a spatula to carefully turn them carefully on the other side. Once done, remove to an absorbent paper towel to remove excess oil.

6. Serving: Fried fish fillets can be served hot or cold. They are excellent as an appetizer with a fresh salad or as a main course with fries or mashed potatoes. Also try serving them with a variety of sauces, such as tartar sauce or garlic mayonnaise, to add extra flavor.

7. Variations and tips: If you have leftover batter, don't waste it! Experiment and toast lettuce leaves in the batter - they're delicious and crunchy! You can also add spices to the batter, such as paprika or herbs, to give a unique flavor and personality to the dish.

Nutrition information (per serving):

- Calories: approximately 350 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrate: 30 g

FAQ:

1. What type of fish should I choose? Choose a white-fleshed fish such as cod, tilapia or trout. These species have a tender texture and fry well.

2. Can I use non-alcoholic beer? Yes, non-alcoholic beer is a good alternative, although the taste will be slightly different.

3. How can I store leftover dough? You can keep leftover dough in the fridge for a day, but it will need stirring before using it again.

4. Is this recipe suitable for special diets? If you want a healthier option, you can bake the fish instead of frying it, using the same batter.

Now, you have all the information you need to prepare a delicious recipe for fried fish fillets in beer pancake batter. Enjoy every bite and feel free to share this recipe with friends and family! Enjoy!