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Kibbelinge in beer batter

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Ingredients for 4 servings:

  • 6 portions of fish fillet(s) (e.g. cod, wolffish, pollock)
  • 125 g flour
  • salt and pepper
  • 125 ml beer
  • 1 egg(s)
  • 2 egg whites
  • oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sift flour and salt into a bowl and make a well in the center. Add half of the beer along with the whole egg, gradually mixing in the flour to form a smooth batter. Stir in the remaining beer and cover the bowl. Let it rest for about 30-60 minutes so the flour can swell and the batter thickens. If necessary, thin the batter with a little beer. Beat the egg whites until stiff and fold in. Cut the fish fillets into bite-sized pieces, season with salt and pepper, coat with the batter, and fry in plenty of hot oil or in a deep fryer at 190°C until golden brown. Serve with aioli and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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