Pollack Fillet in Beer Batter with Tartar Sauce

Summary

Ingredients

• 4 port. Fish fillet (s) (saithe)

For the batter: (beer batter)

• 150 g flour (wheat flour)
• 50 g corn flour
• 200 ml beer, light
• 4 egg whites (from the eggs in the tartar sauce)

For the sauce: (tartar sauce)

• 4 egg yolks
• 1 tablespoon vinegar (white wine vinegar)
• 200 ml oil
• 200 ml sour cream
• 0.5 teaspoon ½ mustard
• 2 pickled cucumber (s)
• 1 tablespoon parsley, freshly chopped
• 0.5 tablespoon ½ dill, freshly chopped

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Instructions

1. As an exception, you start with the sauce so that it can steep in the refrigerator and because you need the resulting protein for the beer batter.
2. Chop the cucumber very finely. Beat the eggs, separate the yolks and whites, set the latter aside. Mix the egg yolks and vinegar in a bowl with the electric whisk on medium speed. As soon as it is frothy, add the oil in a thin and constant stream and whip the mixture thickly, increasing the stirring level if necessary. Carefully fold in the cream and mustard with a spoon, mix in the cucumber and parsley and lightly salt and pepper. Let the sauce cool in the refrigerator.
3. Beat the egg whites with the mixer on the highest setting until stiff. Mix the flour and beer into a smooth batter, lightly season with salt. Pour some oil on the dough and let stand in the refrigerator for an hour.
4. Then, just before breading, fold in the egg whites. Turn the fish fillets extensively in the batter and bake them with plenty of oil in the pan until golden brown or deep-fry at 180 degrees.
5. Serve the fillets with a lemon half and a good whipped tartar sauce. This goes well with potato salad or fried potatoes, a green salad and a large glass of beer.