Fish chops in beer dough are a great proposition for various occasions – from home parties to family dinners. Crunchy on the outside, delicate inside, surprise with their taste and simplicity of workmanship. They will work as an appetizer, a hot snack or a salad for dinner.
They blend well with garlic, yogurt or homemade aioli sauce. You can serve them with fries, roasted vegetables or a baguetteIf you want the dish to gain even more satiety. The beer cake gives fish cutlets exceptional lightness. This is not only a tasty, but also an interesting idea that will certainly surprise loved ones.
Ingredients:
- 1.5 kg of cod fillets,
- 300 g of potato flour,
- 330 ml Lager beer,
- 130 g of wheat flour,
- 4 teaspoons of salt,
- 2 teaspoons of black pepper,
- a teaspoon of baking powder,
- A teaspoon of sweet pepper.
Additionally:
Method of performance:
Clean the fish and cut into small pieces the size of two bites, not more than 3 cm thick.
In a bowl, mix 70 g of potato flour, 2 teaspoons of salt and a teaspoon of pepper. Set aside
In a separate, large bowl, mix wheat flour, baking powder, peppers, remaining potato flour and spices. Gently mix them with cold beer and mix to combine the ingredients.
Put the dough in the fridge for about 30 minutes.
In a pot, heat the oil to deep frying up to 190 degrees Celsius.
Coat the fish first in a mixture of flour and spices, then put in the dough and coat each piece thoroughly. Place fish cutlets into hot oil in batches and fry for 2-3 minutes, turning if necessary.
Port the chops to the checkered and gently set excess fat with paper towels.
Serve the dish warm, immediately after preparation, preferably with the addition of light salad and your favorite sauce – for example, Tatar or lemon.
Store the remains in the fridge for 2 days. Heat in the oven or in a pan.
Source: NowowoPuje.pl
