Fish fillet in beer batter

Ingredients for 2 servings:

• 4 fish fillets (e.g. pike-perch fillet, 100 g each)
• Flour for dusting
• 1 egg(s)
• 5 tbsp flour (heaped tbsp)
• ½ bottle of beer (e.g. Pils)
• nutmeg
• salt and pepper
• n. B. Fat for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

fried fish

Salt and pepper the fish fillets and flour them. Lightly shake off any excess flour. Mix the flour, egg, and beer with a pinch of salt and a little nutmeg to form a batter. The batter should drip easily from the spoon to make it ready. If necessary, add a little more flour or beer, depending on the consistency. Let the batter rest for about 10 minutes. Dip the fish fillet in the batter and fry in hot oil until golden brown on both sides. Briefly pat off the fat with kitchen paper. Serve with mashed potatoes or mashed potatoes. You can, of course, also use other fish in this dish. Tip: During the Christmas season, add a pinch of cinnamon to the batter. This gives the dish a pre-Christmas flair.