John Myers
Pikeperch in Beer Batter on Imperial Vegetables
The perfect pikeperch in beer batter on imperial vegetables recipe with a picture and simple step-by-step instructions.
- 3 piece Pikeperch fillet
- 500 g Kaiser vegetables frozen
- 2 piece Clove of garlic
- 1 piece Onion
- 1 piece Chilli red
- 1 piece Egg
- 200 g Mushrooms
- 1 tsp Fish seasoning
- 0,25 tsp African spice mix (Berbere)
- 0,25 tsp Ground ginger
- 150 g Hollandaise sauce
- 100 g Flour
- 0,5 Cup Beer
- 1 tsp Oyster sauce
- Olive oil
- Salt
- Pepper
- Heat plenty of olive oil in a pan with garlic, test when the oil has the right temperature and then sweat the onion cubes and the chopped mushrooms in it, when this color add the imperial vegetables and stew until they are firm to the bite.
- Now finely chop the remaining clove of garlic and mix it with the ginger powder and mix it with the vegetables, fill up with the hollandaise sauce and keep the vegetables warm.
- Season the fish fillets with the fish seasoning, the Berbere seasoning, salt, pepper and lemon and leave to steep for about 60 minutes.
- For the beer batter: separate the egg yolks and whites, beat the egg whites in a bowl and put aside. The yellow is mixed with the beer and the flour and finally stir in the egg whites.
- Bake the breaded fish fillets in plenty of olive oil and either serve immediately with the vegetables and appropriate side dishes! With us, the fillets were laid on the vegetables and only served the next day, the vegetables were heated in a baking dish with the pre-fried fillets at 100 ° C in the oven for about an hour and served with boiled potatoes.
Facebook Comments