John Myers
Ingredients for 4 servings:
- 4 fish fillets (plaice)
- 4 baguette(s) – rolls, alternatively 1 baguette stick
- 1 lemon(s), the juice
- 1 piece(s) ginger, walnut-sized
- 1 garlic clove(s)
- salt and pepper
- 100 g flour
- 1 tbsp chili flakes
- ½ tsp turmeric
- 1 tbsp cumin
- 1 tsp baking powder
- 150 ml water
- Oil for frying
- 4 tbsp mayonnaise
- some lettuce leaves
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes
Deep-fried plaice fillets in Indian spiced batter
Grate the ginger, press the garlic through a press, and mix in a bowl with lemon juice, salt, and pepper. Pour the marinade over the plaice fillets and marinate for 30 minutes. Mix the flour with the chili flakes, turmeric, cumin, baking powder, and 1 teaspoon of salt. Add 150 ml of water and whisk until smooth. Let stand briefly. Cut open the baguette. Spread 1 tablespoon of mayonnaise on the underside and top with lettuce leaves. Heat the oil in a pan. Remove the fish fillets from the marinade and pat dry. Dip them in the spiced batter and fry in the fat. Because the plaice fillets are very tender and thin, only cook for about 1 minute on each side. Then drain the fillets on kitchen paper. Place them on the baguettes and serve.
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