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Loup de mer nuggets in beer batter

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Ingredients for 4 servings:

  • 4 sea bass fillets (Loup de mer)
  • 4 dashes lemon juice
  • 100 g flour
  • 2 m.-sized eggs
  • 1 tsp salt
  • ½ tsp white pepper
  • ½ liter beer, light
  • 2 kg frying oil

Instructions

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

Remove the skin from the fish fillets. Cut the fillets into approximately 3 cm pieces, season with salt and pepper, drizzle with lemon juice, and marinate, covered, for 30 minutes. Put the flour in a bowl and mix with the eggs, salt, and pepper. Now stir in enough beer to form a thick batter (I pour the rest of the beer into the cooking pot, because fish needs to float). Add the fish pieces to the beer batter, ensuring they are coated with batter all around. Heat the frying oil to 180 °C and fry the nuggets in batches for about 3 minutes. Drain and keep warm until ready to eat. Plate up and serve.

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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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