Perch fillet in batter, deep fried, with lemon-egg sauce. Did the trout for this recipe, also very tasty!
|Cooking time 30 minutes||Number of servings 4|
Cut the pikeperch fillet into small pieces, approximately 2×3cm. Sprinkle with lemon juice and salt to taste
We will need: vegetable oil, butter, eggs, flour, lemon, salt and beer
Separate the whites from the yolks
Whisk whites to a dense foam. Can with a fork or whisk, but a mixer is better.
Add beer about 100 ml of flour. The batter should not be thick, thicker than the batter for pancakes, but thinner than pancakes. Salt to taste
Pour the oil into a small pan and heat
At this time, you can start to prepare the sauce. In a small saucepan put the butter (150g), melt on very low heat, without boiling
When the butter has melted, add 3 egg yolks, a pinch of salt and 3 tablespoons of lemon juice, actively stirring the sauce. A moment to stop, remove from heat
When the oil is heated, you need to dip each piece of fish in batter and put in the fryer. Fry until beautiful, Golden brown.
Folded on a napkin to glass excess oil
The dish is ready. Sauce can be poured, but you can just dip)