Fish in Beer Batter
For this recipe, any fish fillet will work (I used pangasius), adjust to your taste. Besides fish, you can also use the same batter for vegetables, meat, etc. The batter turns out light, airy, and delicious.
Eggs
2 pcs. (whites)
Flour
100 g
Beer
100 ml (light)
Salt
1/2 tsp
Sunflower oil
for frying
To prepare fish in beer batter, beat chilled egg whites until stiff peaks form, adding a pinch of salt or a drop of lemon juice.
In a separate bowl, combine flour and gradually whisk in beer, mixing well to avoid lumps. Add salt and slowly fold in the egg whites, gently stirring from top to bottom each time. The batter should be light and tender.
Cut the fish into pieces about 1 inch thick.
Dip each piece of fish into the batter and place it on a heated pan with oil. Fry on both sides until golden brown.
Transfer the cooked fish in beer batter onto a paper towel with a slotted spoon to remove excess oil. This fish is delicious both hot and cold.
© Наталья Лиханова
(5/5)
