Deep-Fried Sea Fish
by Editorial Staff
Deep-fried fish tastes better than fish fried in a pan. In addition, fried fish has a crispy golden crust, and fried fish with sour cream sauce is served.
Ingredients
- Fillet of sea fish (without skin and bones) – 380 g
- Flour – 1-2 tbsp
- Deep fat oil
- Salt and black pepper to taste
- Dill sprig for serving
For the sauce:
- Sour cream – 60 g (4 tablespoon. L.)
- Mayonnaise – 60 g (4 tablespoon. L.)
- Lemon zest – 1/2 teaspoon
- Capers (finely chopped) – 30 g (2 tablespoon. L.)
- Fresh spring herbs (finely chopped) – 15 g (1 tablespoon. L.)
For batter:
- Wheat flour – 75 g (3/4 cup)
- Parmesan cheese (grated) – 25 g (1/2 cup)
- Baking soda – 1 teaspoon.
- Large egg – 1 pc.
- Milk – 150 g (2/3 cup)
How to deep-fry fish:
Directions
- Prepare the sauce. In a small bowl, combine sour cream, mayonnaise, lemon zest, capers, and herbs, season with salt and pepper to taste. Cover the bowl with cling film and refrigerate.
- Prepare the batter. Sift flour into a bowl, add baking soda, parmesan, egg yolk, a little salt, and milk. Stir well, then add 90 g (6 tablespoons) of water, mix well with a whisk, salt, cover with cling film and refrigerate.
- Cut the fish fillet into small shelves. Pour a couple of tablespoons of flour, a little salt, and pepper into a small plate, put the chopped fish into the flour mixture, mix.
- Pour oil into a deep fryer or another deep heat-resistant dish, put on medium heat, heat to a high temperature, about 180 degrees.
- Beat the egg whites until fluffy and gently insert them into the dough, stir until smooth.
- Take one piece of fish, dip in batter, and then put in hot oil. Deep-fry the fish, turning, about 3-4 minutes. Put the fried fish on a paper towel to drain off excess fat. Serve fried fish with sauce.
Enjoy your meal!
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