John Myers
Fried Fish with Creamed Spinach
The perfect fried fish with creamed spinach recipe with a picture and simple step-by-step instructions.
- 60 g Flour
- 0,25 tsp Salt
- 60 ml Beer
- 1 Egg
- 20 g Butter
- 300 g Victoria perch
- 1 liter Oil
- 300 g Spinach
- 2 Shallots
- 1 Clove of garlic
- 30 g Butter
- 80 ml Whipped cream
- Salt and pepper
- Freshly grated nutmeg
- 1st basic recipe for the fried fish: Mix flour with 1/4 teaspoon, stir with beer and egg yolk until smooth. Let the dough swell for 15 minutes and melt 20 grams of butter in a saucepan over a mild heat. Stir the butter into the beer batter. Beat the egg whites and a pinch of salt until stiff and carefully fold into the batter.
- Heat the oil in a pan to 170 degrees. Cut the Victorian perch into 4 pieces, season with salt and pepper. Pull the fish one by one through the batter, knock off a little and carefully add to the hot oil. Bake over medium to high heat for about 10 minutes Then lift it out with a slotted spoon and allow to drain on kitchen paper.
- For the creamed spinach: Clean, wash and drain the spinach. Peel the shallots and the clove of garlic and cut into large pieces. Melt butter (30 gr.) In a saucepan. Sauté shallots and garlic in it over medium heat for about 2 minutes. Add spinach and, covered, let collapse over mild heat for 3-4 minutes, stirring frequently. Add cream and another 1- Simmer for 2 minutes, then season with salt, pepper and nutmeg.
- Divide the baked fish with creamed spinach on plates and serve.
Facebook Comments