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Ingredients
- 1 1/2 lb sole fillet -- skinned
- lemon juice
- salt and white pepper
- 1/4 cup flour
- oil for frying
BATTER
- 1 1/2 tsp active dry yeast
- 1/2 cup warm water
- 3/4 cup flour
- 1 tsp oil
- 3/4 cup beer
- 1 egg white
- salt
- pinch sugar
Directions
FISH:
- Wash fish filets in lemon and water.
- Season with salt and pepper. Chill while you prepare the batter.
BATTER:
- Sprinkle yeast over warm water. Let stand until dissolved.
- Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.
- Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy
- Dry fish with paper towels and cut each fillet diagonally in 2 pieces.
- Heat the oven to warm
- Stir together remaining flour, pepper and sal in a plate. Heat the oil
- Whip egg white until it forms soft peaks and fold it into the batter.
- Coat fish with seasoned flour, patting so they are evenly coated.
- Shake off excess flour.
- Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.
- Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp.
- Fry 1 or 2 pieces at a time, transferring to paper towels as you go.
- Keep warm in the oven until all fish is done, or until you finish frying the potatoes. ( separate recipe)
- Serve with lemon wedges and tartar sauce.
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