Summary

Ingredients

• 120 grams flour
• 1 pinch (s) salt
• 1 egg (s), whisked
• 1 tablespoon olive oil, extra virgin
• 150 ml water
• 600 g fish fillet (s), firm, white, e.. Pollack fillet or cod
• Oil (sunflower oil), for deep-frying
• 2 lemon (s), cut into wedges, for serving

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Instructions

1. Put the flour and salt in a mixing bowl. Press a well in the middle and add the egg and olive oil. Gradually work in the flour from the side and pour in enough water until a smooth dough is formed.
2. Cut the fish into bite-sized pieces (approx. 2 cm long and 5 cm wide) and dust them lightly with flour.
3. Heat sunflower oil in a deep fryer or large saucepan to 180 degrees (a bread cube will brown in 30 seconds). Stick a toothpick into each piece of fish. Quickly pull the fish pieces through the batter and fry them in portions in the hot oil for about 5 minutes. Lift out of the oil and drain on kitchen paper. Keep warm in the oven while the remaining pieces of fish are still being baked. Serve hot with lemon wedges.