John Myers
Pollack Fillet in Beer Batter on Colored Paprika Rice
The perfect pollack fillet in beer batter on colored paprika rice recipe with a picture and simple step-by-step instructions.
- 600 g Pollack fillet
- 250 ml Beer light
- 3 cups Flour
- 1 Egg
- 1 Lemon
- Pepper salt
- Oil and some clarified butter for frying
Garnish:
- 250 g Long grain rice
- 1 Red pepper
- 1 Yellow pepper
- 1 Green paprika
- 1 Small onion
- 30 g Butter
- 1 tsp Ground turmeric spice
- Pepper salt
- Cook rice according to the instructions, keep warm.
- In the meantime, wash the fish in cold water and pat dry. Divide into 6 equal portions, drizzle with lemon juice, pepper and salt. Provide.
- Make the beer batter: Put the flour in a bowl, pour in the beer, whisk. Separate the egg, add the yolks to the dough mixture, pepper and salt the dough. Beat egg whites, keep for a while.
- Peel all the peppers with an asparagus peeler and cut into small cubes. Peel the onion and also dice it. Provide.
- Heat the butter in a large saucepan, sweat the paprika in it, add the cooked rice, season with turmeric, pepper and salt, stir everything well and keep warm.
- Now put plenty of oil and the clarified butter in a large pan and let it heat up well.
- In the meantime, lift the egg whites under the dough and then dip the fish pieces in so that a “coat” is formed. Then immediately place carefully from the dough bowl into the hot fat and bake until the coat is golden brown. Always check the temperature.
- 8 ……………. and the delicious fish dish is ready. A nice chilled white wine with it …………… ‘n Gut’n ……….
Facebook Comments