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🍽️ Crispy beer-battered fish with refreshing cucumber salad

2669 kcal · 30 min · 4 servings

Ingredients

• 180 g flour
• 2 egg yolks
• 180 ml wheat beer
• 0.5 tsp salt
• 1 tbsp melted butter
• 2 egg whites
• 2 cucumbers
• salt
• 100 g whole milk yogurt (plain)
• 100 g crème double
• 3 tbsp white wine vinegar
• 1 pinch sugar
• pepper
• 4 tbsp very good olive oil
• 1 bunch dill
• 800 g fish fillet (e.g. zander or pollock)
• 1 l frying oil
• a little lemon juice
• salt
• pepper

Instructions

1. 1. Put the flour into a large bowl and sift it to make it airy.
2. 2. Add the egg yolk, the wheat beer, and a pinch of salt.
3. 3. Stir the ingredients with a spoon or whisk until you have a smooth batter without lumps.
4. 4. If there are still small lumps, push the batter through a fine sieve.
5. 5. Stir the butter into the batter.
6. 6. Let the batter rest in a quiet place for 30 minutes.
7. 7. Wash the organic cucumbers thoroughly under running water.
8. 8. Slice the cucumbers into very thin slices using a vegetable peeler.
9. 9. Place the cucumber slices in a bowl.
10. 10. Season the slices with salt.
11. 11. Let the salted cucumbers sit for 30 minutes.
12. 12. Mix the yogurt with white wine vinegar, sugar, pepper, and olive oil in a small bowl.
13. 13. Wash the dill under cold water.
14. 14. Dry the dill well with a kitchen towel.
15. 15. Chop the dill finely.
16. 16. Squeeze the marinated cucumber slices firmly with your hands to remove the liquid.
17. 17. Discard the drained liquid.
18. 18. Mix the squeezed cucumbers with the yogurt sauce and the chopped dill.
19. 19. Adjust the seasoning of the salad with a little more salt, pepper, or vinegar if necessary.
20. 20. Rinse the fish fillets under cold water.
21. 21. Pat the fillets dry with kitchen paper.
22. 22. Check the fillets carefully for bones and remove them.
23. 23. Cut the fillets into four equal pieces.
24. 24. Beat the egg whites with a pinch of salt until stiff, just before you fry.
25. 25. Gently fold the stiff egg whites into the beer batter.
26. 26. Heat the frying oil in a pot to about 160 degrees.
27. 27. Season the fish pieces with a little lemon juice, salt, and pepper.
28. 28. Dip each fish piece into the finished batter.
29. 29. Fry the fish portions in the hot oil for about eight minutes.
30. 30. Place the finished fried fish on kitchen paper to drain the excess oil.
31. 31. Serve the hot fish together with the cucumber salad and remoulade sauce.

Nutrition per serving

• kcal: 2669
• Protein: 51 g · Fett/Fat: 258 g · Carbs: 42 g