John Myers
Pikeperch in Beer Batter on Rosemary Potatoes
The perfect pikeperch in beer batter on rosemary potatoes recipe with a picture and simple step-by-step instructions.
- 2 piece Pikeperch fillet without bones
- 150 g Flour
- 50 g Butter
- 1 piece Egg
- 0,125 piece Onion
- 2 piece Potato
- 1 tsp Mustard
- 1 bottle Beer
- 2 g Fish seasoning
- 1 piece Teabag
- 0,25 liter Fish stock
- 1 pinch Smoked salt
- Salt
- Pepper from the grinder
- Olive oil
- Maggi
- Make a mustard sauce by melting the butter in a saucepan, sautéing the onions and adding a tablespoon of flour. When the flour has taken on color, add the mustard, fill up with the fish stock, add the tea bag with the fish seasoning and season the sauce with salt, pepper and a dash of Maggi seasoning.
- For the beer batter: separate the egg yolks and whites, beat the egg whites into snow in a bowl and set aside. The yellow is mixed with the beer and the flour and finally stir in the egg whites and set aside for the time being.
- Portion the salmon fillet, acidify, season with salt (smoked salt), pepper, then roll in cornstarch, pull the batter through the beer and fry until golden yellow in plenty of olive oil over medium heat.
- For the Romarin potatoes, wash them well or brush them off, cut them in half, brush with olive oil and sprinkle with rosemary and place them on a baking sheet with the shell side down. Bake the potato halves in the oven preheated to 180 ° C with convection for about 35 minutes.
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