Tasty fish in batter made of beer, especially sea! Now it is sold in stores and markets. It is mainly represented by frozen fillet. Undoubtedly, it is convenient for cooking: it is perfectly cut, cleaned of fish scales, but often it is cold processing that deprives the fish of its inherent juiciness.
Our task is to emphasize the taste of fish, and to restore the original juiciness to it itself. And this will help us a delicious batter for fish. Chefs know many of its types, for example, there is dairy, potato, Chinese, cheese, protein, as well as a delicious fish batter for beer.
At first, its composition seems rather unusual to us, but in fact, preparing this dish is quite simple. Given that we are waiting for an amazing result, you can experiment in the kitchen and make a beer batter for fish.
There is another important feature of it - with a small amount of fish, you can significantly increase the volume of the final dish, since the batter makes the fish not only full of juice, but also turns small portions into fragrant, delicate, delicious and fairly decent sized pieces of fish.
From a half-kilogram of fish fillet, using a magic batter for fish on beer, you can prepare a delicious dish that is enough for the whole family. And the money spent will be small, and the food will come out as from the best restaurant.
So, we begin to cook! The principle of cooking is classic. First, thoroughly clean the fish, rinse under running water and cut into neat pieces. When cutting the fillet, you can dream up - cut it into squares or rhombuses, or you can simply even stripes.
We add fish and sprinkle with fresh lemon juice. A delicious fish batter and lemon juice will create a miracle treat. Let the fillet rest until the fish is saturated with a citrus aroma. In addition, undesirable taste and smell will disappear due to lemon marinade.
It's time to make a batter for fish on beer. To do this, we need 100 g of flour, and not simple, but well sifted, this makes the dough fluffy and melting in the mouth.
We make a hill of flour and carefully introduce egg white into its depression. And now it’s the turn of 150 ml of beer, and then add salt to taste and 2 full tbsp. tablespoons of aromatic vegetable oil. A batter for fish on beer should turn out to be quite liquid, but moderately, do not allow it to drain completely from the fillet. It should stay on the surface of fish meat.
We heat the sunflower oil and dip a piece of fillet in a batter for fish on beer, fry until golden, we monitor the color of frying. Slices of fillets are small, they cook quickly. If a golden crust has formed, the dish is almost cooked, now you need to give the opportunity to drain excess oil and thereby emphasize the ease of refreshment.
Now comes an equally important moment - much on the festive table depends on how we serve our fish. We take a large plate, in this case it can be of any color (not necessarily in harmony with the table setting). For us, this is now unimportant, since all of it will be laid out with fresh green lettuce leaves.
The appearance of the fillet and how you arrange it plays a decisive role in serving the plates. I suggest putting the fish in the center of the plate in even rows, and to emphasize the beer batter for the fish that we used in the recipe, be sure to serve thin halves of lemon.
Greens, for example, parsley, as well as young green onions, will not interfere. Do not forget to serve fish sauce in a beautiful and original gravy boat, as well as fish-themed napkins. Then on your table today will be a sea of pleasures! Such a delicious and beautiful dish should appeal to everyone, without exception, and perhaps it will become a favorite in your kitchen. Cook with pleasure and treat your loved ones with a fragrant and healthy dish!