Pat the fish fillets dry with a clean kitchen towel to absorb excess moisture, then sprinkle them evenly with salt and freshly ground pepper on all sides. It is essential to let them rest in a covered dish in a cool place for about 30 minutes to an hour to allow the spices to penetrate the meat well.
Meanwhile, in a bowl, combine the flour with the baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground pepper. This mixture will create the base for a light and airy batter, ideal for coating the fillets. In another bowl, pour in the chosen beer, preferably one with a rich flavor, and add the egg yolk. Use a whisk to beat these ingredients together, ensuring they are well integrated.
Make a well in the center of the flour mixture and gradually pour in the beer and yolk mixture, stirring continuously to avoid lumps. Whisk until you achieve a smooth, but soft batter. Let it rest for 20-30 minutes; this step is crucial as it allows the gluten to relax, resulting in a finer batter. After the resting time has expired, gently fold in the beaten egg white into the prepared batter, taking care not to lose the air from the egg white.
Meanwhile, heat the oil in a deep pan to 185 degrees Celsius. When the oil is hot enough, dip two fillets at a time into the batter, allowing the excess to drip off slightly. Carefully place them in the hot oil and fry until golden and crispy, about 3-4 minutes on each side. Use a spatula or fork to gently turn them, ensuring they fry evenly. Remove the fried fillets onto a plate lined with paper towels to absorb excess oil.
In parallel, preheat the oven to 230 degrees Celsius and place a rack in the lower third. After frying all the fillets, arrange them on an oven-safe platter in a single layer, then place them in the preheated oven for a few minutes to keep them warm and add extra crispiness.
Serve the fillets warm, accompanied by crispy fried potatoes, a fresh salad, or a side of tartar sauce, which adds a touch of freshness. This dish is perfect for a family meal or to impress guests at a party. Enjoy every bite and relish the combination of textures and flavors!
Meanwhile, in a bowl, combine the flour with the baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground pepper. This mixture will create the base for a light and airy batter, ideal for coating the fillets. In another bowl, pour in the chosen beer, preferably one with a rich flavor, and add the egg yolk. Use a whisk to beat these ingredients together, ensuring they are well integrated.
Make a well in the center of the flour mixture and gradually pour in the beer and yolk mixture, stirring continuously to avoid lumps. Whisk until you achieve a smooth, but soft batter. Let it rest for 20-30 minutes; this step is crucial as it allows the gluten to relax, resulting in a finer batter. After the resting time has expired, gently fold in the beaten egg white into the prepared batter, taking care not to lose the air from the egg white.
Meanwhile, heat the oil in a deep pan to 185 degrees Celsius. When the oil is hot enough, dip two fillets at a time into the batter, allowing the excess to drip off slightly. Carefully place them in the hot oil and fry until golden and crispy, about 3-4 minutes on each side. Use a spatula or fork to gently turn them, ensuring they fry evenly. Remove the fried fillets onto a plate lined with paper towels to absorb excess oil.
In parallel, preheat the oven to 230 degrees Celsius and place a rack in the lower third. After frying all the fillets, arrange them on an oven-safe platter in a single layer, then place them in the preheated oven for a few minutes to keep them warm and add extra crispiness.
Serve the fillets warm, accompanied by crispy fried potatoes, a fresh salad, or a side of tartar sauce, which adds a touch of freshness. This dish is perfect for a family meal or to impress guests at a party. Enjoy every bite and relish the combination of textures and flavors!
Ingredients
-4 cod fillets or other fish (750 g), each about 2 cm thick -1 cup (160 g) flour -250 ml pale beer -1/2 teaspoon baking powder -1 large egg, with the egg white separated from the yolk -coarse salt -freshly ground pepper -rapeseed or corn oil for frying at high temperatures