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🍽️ Crispy Beer-Battered Fish with Potato Wedges and Creamy Pea Puree

857 kcal · 30 min · 4 servings

Ingredients

• 600 g fish fillet (e.g. cod or red snapper)
• salt
• pepper (from a mill)
• 0.5 lemon (juice)
• 3 tbsp vegetable oil
• 2 tbsp chopped parsley
• 200 g flour
• 250 ml light beer
• 1 egg
• 0.5 tsp salt
• 1 egg white
• 500 g green peas
• 2 tbsp melted butter
• 0.5 tsp lime zest
• 0.5 tsp lemon zest
• lime juice
• oil (for deep frying)
• 1 kg waxy potatoes

Instructions

1. 1. Rinse the fish fillets under running water and pat them dry thoroughly with a kitchen towel.
2. 2. Whisk salt, pepper, lemon juice, oil, and chopped parsley together in a small bowl to make the marinade.
3. 3. Pour the marinade over the fish pieces, cover the dish, and place it in the refrigerator for 20 minutes.
4. 4. Sift the flour into a large bowl and stir in the beer, egg, and salt vigorously.
5. 5. Cover the batter bowl with a cloth and let the batter rest for 15 minutes.
6. 6. Wash the peas and clean them if necessary.
7. 7. Cook the peas in boiling vegetable broth for about 10 minutes.
8. 8. Drain the peas and let them drain well.
9. 9. Mash the peas into a coarse puree using a fork.
10. 10. Stir the butter and the citrus zest (the fine peel of the lemon or lime) into the pea puree.
11. 11. Season the puree to taste with salt, pepper, and a splash of lime juice.
12. 12. Preheat the deep fryer to 165 degrees Celsius or heat oil in a large pot.
13. 13. Test the oil temperature by dipping the end of a wooden spoon into it; it should bubble immediately.
14. 14. Wash the potatoes thoroughly and scrub them clean.
15. 15. Cut the potatoes into wedges.
16. 16. Pat the potato wedges dry thoroughly.
17. 17. Add the potato wedges to the hot oil in batches.
18. 18. Fry the potatoes for about 5 minutes until they are soft but have not yet taken on any color.
19. 19. Remove the potatoes from the oil and lift them out.
20. 20. Increase the deep fryer temperature to 190 degrees Celsius or turn up the stove heat.
21. 21. Add the potatoes back into the oil in batches.
22. 22. Fry them for about 2 minutes until they are crispy and golden brown.
23. 23. Remove the finished potatoes and let them drain well.
24. 24. Sprinkle the hot potato wedges with salt.
25. 25. Stir the batter vigorously one more time before use.
26. 26. Do not beat the egg whites too stiffly, just lightly.
27. 27. Gently fold the beaten egg whites into the batter.
28. 28. Take the marinated fish fillets out of the marinade.
29. 29. Pat the fish fillets dry carefully.
30. 30. Dip each fish fillet individually into the batter.
31. 31. Turn the fillet in the batter so it is coated all around.
32. 32. Lift the fillet out and let the excess batter drip off.
33. 33. Fry the battered fish fillets in the hot oil until they are golden yellow and crispy.
34. 34. Remove the cooked fish and let them drain well on kitchen paper.
35. 35. Plate the fish fillets.
36. 36. Serve the fish with the potato wedges and the pea puree.

Nutrition per serving

• kcal: 857
• Protein: 51 g · Fett/Fat: 27 g · Carbs: 95 g