Fried Fish in Beer Batter with Swabian Potato and Cucumber Salad

As a native of the Rhineland, I had my problems with Swabian potato salad, because every housewife in the country is incredibly proud of her recipe. That is why I am giving approximate values ​​here. Boil the potatoes in salted water, peel them while they are still warm and cut into thin slices. Peel the cucumber, cut into fine slices with a slicer and add a little salt in a separate container. Dice the onion, fill it with the potato slices, season very lightly with salt. After 5 minutes, put the cucumbers on the potatoes without the juice, add a little pepper. Then pour the broth and vinegar over it as well. Fold in everything, season again to taste. Let it stand for 15 to 20 minutes, then pour the oil over it as you feel - the househusband has that feeling (according to Loriot)

Separate the eggs, beat the egg whites with a little salt until stiff. Mix the egg yolks with the flour, beer and a little salt with a whisk. Cut the fish fillets into pieces so that they fit in the pot. Then drizzle with the soy sauce, lemon juice and salt. Let marinate for 10 minutes. Heat the clarified butter and check with a wooden spoon whether it is hot enough, bubbles should form. Turn the fillets in the flour, then place in the batter, cover completely and then in the oil. It's very hot, be careful. Bake for about 3-4 minutes, the dough should be golden brown. Let dry with a ladle on kitchen paper.