John Myers
Plaice in Beer Batter with Mustard Sauce
The perfect plaice in beer batter with mustard sauce recipe with a picture and simple step-by-step instructions.
- 2 piece Freshly cut plaice of fish
- 2 piece Potatoes
- 2 piece Egg
- 8 Splash Worcester sauce
- 100 g Rye flour
- 150 g Wheat flour
- 150 ml Beer
- 1 shot Rapeseed oil
- 1 piece Onion red
- 1 piece Carrot red
- 200 ml Fish broth
- 2 tbsp Butter
- 1 tbsp Mustard
- Sweet paprika
- Dried tarragon
- Salt
- Pepper
- Rapeseed oil
- Salt and pepper the fish on both sides, sour the inside with lemon and drizzle with Worcester sauce. Then cover and let rest for about 30 minutes.
- Separate the eggs and use the egg yolk, 100 grams of each type of flour, the beer and a little salt to make the beer base dough. To finish the dough, fold in the stiffly beaten egg white shortly before the fish pans!
- Wash the potatoes well, season with salt, pepper, paprika powder and place on a baking sheet dipped in oil, cook in the oven for about 20 minutes at 200 ° C.
- Chop the onion, quarter the carrot and sauté in butter. When the onions are nice and translucent, add a tablespoon of wheat flour and brown them lightly, add the mustard and fill up with the fish stock, season with salt and pepper.
- Heat two pans with plenty of rapeseed oil, first put the fish rolled in beer batter into the pan with the inside, then turn and fry in the oil until done.
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