in Germany

fried fish

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Ingredients for 4 servings:

  • 4 pollock fillet(s) or redfish fillet
  • 125 g flour
  • 1 egg(s)
  • 1 tsp baking powder
  • 1 tbsp oil
  • 250 ml beer
  • Oil for frying
  • salt and pepper
  • some flour for dusting
  • 1 lemon(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Pollock or redfish fillet in beer batter

Wash the fish fillets, pat dry, and drizzle with lemon juice. Sift the flour and baking powder into a bowl. Whisk in the egg, 1 tablespoon of oil, and the beer. Let the batter rest for 10 minutes. Heat the oil in a pan; the pan should be about 1/4 full. Season the fish fillets with salt and pepper, coat briefly in flour, and then dip in the batter. Add to the hot pan and cook for about 5 minutes on each side. Remove from the pan, drain briefly, and garnish with lemon wedges. Serve with fried potatoes and a green 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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