Fried fish is delicious. Fried fish in batter is doubly tasty. Well, if the batter is made with beer, then this is just an incomparable dish, which is absolutely impossible to resist.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many people prepare batter in milk or water, while they do not even realize that it can also be made with other ingredients, such as wine, juice, kefir, broth, beer and other liquids. Today we will focus on beer, because it suits fish very well.
A few words about batter. It is a batter - a batter in which all kinds of products are breaded for frying in hot fat or deep fat. The dough envelops the ingredient and, when fried, retains its shape, juiciness and tenderness. Well, the resulting crust gives the food a delicious crispy crust.
As for beer batter, it is important here that when mixing products, the beer is exactly cold. Otherwise, the batter will swell badly and will not create a crispy shell. Any type of beer can be. You can also adjust the consistency of the dough yourself. If you want to get a delicate crust, make the batter thick, crispy - liquid. And of course, I can't help but note that it is often not recommended to use any dishes in batter, since they are very high in calories.
- Caloric content per 100 g - 182 kcal.
- Servings - 8-10 steaks
- Cooking time - 30 minutes
Ingredients:
- Silver carp - 1 carcass weighing 2-2, 5 kg (you can buy portioned steaks)
- Flour - 3-4 tablespoons
- Egg - 1 pc.
- Beer - 100 ml
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Refined vegetable oil - for frying
- Seasoning for fish - 1 tsp
Cooking silver carp in beer batter
1. Drive the egg into a deep bowl in which you will cook the batter.
2. Use a whisk or fork to stir the egg until the white and yolk are combined into a homogeneous liquid mass. Pour the spices, salt and pepper into a container.
3. Pour in cold beer and flour.
4. Whisk the dough well. Put your finger in it and try. Adjust the flavor with spices as needed to the desired result. Refrigerate the batter so that it is cold and the flour releases the gluten. This will have a positive effect on the result of the finished dish. And in the meantime, take care of the fish.
5. If you bought ready-made steaks, just wash them and dry them with a paper towel. And if the whole carcass, then cut it first. To do this, use a scraper to clean the fish from the scales, rip open the stomach and remove all the insides. Cut off the fins, tail and head. Wash under running water, peeling off the inner black film. Use a sharp knife to cut the carcass into portions.
Now take each piece of fish, dip it into the batter and wrap it in it. Immediately place the silver carp in a hot skillet in vegetable oil. Fry the fish on one side over medium heat for a few minutes until a delicious brownish crust forms. Then flip it over and cook for the same amount of time. I draw your attention to the fact that fish should be fried, exclusively in a pre-heated pan. Otherwise, it will stick to the bottom.
6. Serve the finished silver carp immediately after cooking. It turns out to be very tender, juicy on the inside and with a ruddy, crispy crust on the outside. Place a bowl of sliced lemon on the table so that each eater can sprinkle the steaks with sour juice.
See also a video recipe on how to cook fish in beer batter with tartar sauce.
