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🥗 Crispy Beer-Battered Fish with Iceberg Snow Pea Salad and Yogurt Dressing

599 kcal · 30 min · 4 servings

Ingredients

• iceberg lettuce 0.5 pc.
• pea shoots 150 g
• salt pinch
• yogurt, plain 150 g
• apple cider vinegar 3 tbsp
• agave syrup 1 tbsp
• mustard 1 tsp
• pepper, black ground pinch
• wheat flour, Type 405 90 g
• cornstarch 75 g
• baking powder 1 tsp
• beer 100 ml
• mineral water, classic 75 ml
• cod fillets 600 g
• frying oil 1 L
• lemons 0.5 pc.

Instructions

1. 1. Wash the iceberg lettuce thoroughly.
2. 2. Spin the lettuce dry.
3. 3. Cut the iceberg lettuce into thin strips.
4. 4. Clean the snow peas.
5. 5. Wash the snow peas.
6. 6. Halve the snow peas diagonally.
7. 7. Bring approx. 1 liter of salted water to a boil in a small pot.
8. 8. Cook the snow peas in it for approx. 3 minutes (blanching).
9. 9. Shock the snow peas immediately in cold water.
10. 10. Let the snow peas drain in a sieve.
11. 11. Whisk yogurt, vinegar, agave syrup, mustard, salt, and pepper in a bowl.
12. 12. Add the cut lettuce and snow peas to the dressing.
13. 13. Gently fold the ingredients until they are evenly coated.
14. 14. Mix 75 g flour, cornstarch, baking powder, and 1 pinch of salt in a bowl.
15. 15. Add beer and sparkling water to the flour mixture.
16. 16. Stir everything into a smooth batter.
17. 17. Let the batter rest briefly.
18. 18. Rinse the fish fillets.
19. 19. Pat the fish fillets dry.
20. 20. Season the fish fillets with salt and pepper.
21. 21. Heat the frying oil in a large pot to 170–180 °C.
22. 22. Check the oil temperature by dipping a wooden stick into the oil (it should bubble).
23. 23. Cut the fish fillets into bite-sized pieces.
24. 24. Place the remaining 15 g of flour in a separate bowl.
25. 25. Toss the fish pieces in the dry flour.
26. 26. Shake off excess flour from the fish pieces.
27. 27. Dip the fish pieces through the beer batter using a fork.
28. 28. Fry the fish pieces in the hot oil until golden brown.
29. 29. Let the fried fish drain on kitchen paper.
30. 30. Cut the half lemon into wedges.
31. 31. Plate the crispy fish with the salad.
32. 32. Serve the dish with the lemon wedges.

Nutrition per serving

• kcal: 599
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 39 g