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Deep-fried fish
Automatically translated from Dutch using AI.
Fish in tempura batter fried in oil.
- Total time
- 1 h 15 min
- Ingredients
- 9
Ingredients
- 4 tbsp flour
- 2 tbsp cornflour
- 25 cl blond beer
- 2 tbsp oil
- pepper and salt
- lemon juice
- 6 flat, firm white fish (it does not need to be expensive)
- tartare sauce
- 2 egg yolks
Steps
Preparation
- If using frozen fish, let it thaw.
Tempura
- Put the flour and cornflour in a large bowl.
- Separate the eggs and add the yolks to the flour and cornflour.
- Add 2/3 of the beer.
- Stir gently at first, then vigorously until smooth and uniform.
- Add the remaining beer if necessary to reach the right thickness. The batter can be quite runny.
- Let the tempura batter rest for about 15 minutes.
Fish
- Cut the almost-thawed fish fillets diagonally into strips at least 1 centimetre wide. Cutting diagonally allows you to make longer strips.
- Put the cut fish on kitchen paper to absorb excess moisture.
- Sprinkle with lemon juice and season the fish with pepper and salt.
Frying
- Cooking several batches? Preheat the oven to 120°.
- Heat the oil in a deep pan or wok to around 170°.
- Dip a portion of fish into the tempura batter.
- Remove the fish from the batter one piece at a time, let excess batter drip off and carefully place in the oil.
- Fry each batch for at least 3–5 minutes.
- Put the fried fish on kitchen paper for a minute to absorb excess fat.
- Put the fried fish in a dish and place in the oven.
- Start the next batch.
Serving
- Arrange the fried fish on a plate.
- Sprinkle with sea salt.
- Choose your favourite dipping sauce; here I choose tartare sauce.
- If serving as a main course, accompany the dish with mashed potatoes, spinach mash or chips.