Recipe (english)  ·  Rezept (deutsch)

Back fish in beer dough

Back fish in beer dough
Quantity Ingredient
125 g Wheat Flour Type 405
Salt
0,125 l Beer
2 Egg yolk
40 g Butter
2 Albumen
500 g Red perch fillet

Back fish in beer dough is baked in the deep fryer. Mix flour, a pinch of salt and beer. Separate the eggs in two bowls. Stir the egg yolk into the beer dough and let it swell for 15 minutes. Melt the butter at a low temperature, allow to cool a little and stir into the beer dough. Beat the egg whites until stiff and fold into the beer dough. Divide the fish into bite-sized pieces and dab with kitchen paper. Season fish with salt and pepper. Preheat the fat in the deep fryer without basket insert to 170° C. Fish through the beer dough pull. Do not fry more than 5 or 6 fish pieces at a time. Back fish after 5 minutes on kitchen paper let drain. Keep warm until the rest of the fish is fried.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
488 kcal
32 g
40 g
20 g

(C)opyright by Marions Kochbuch