|125 g||Wheat Flour Type 405|
|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.