Summary

Ingredients

• 600 g pollack fillet (s)
• 150 g wheat flour type 405
• 1 teaspoon, heaped baking powder
• 2 teaspoons sea salt
• 2 pinches turmeric
• 2 pinches paprika powder
• 1 pinch (s) white pepper
• some water
• some vegetable oil for deep frying

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Instructions

1. Wash the pollack, cut into bite-sized pieces and pat dry with kitchen paper.
2. Mix the flour with the baking powder, salt and spices. Gradually add a little water and stir with a whisk to form a viscous dough. Let the dough rest for half an hour.
3. Put enough vegetable oil in a wok until it is about 3 cm high. Heat the oil to medium to high, d. H. approximately level 6 to 7 of 9.
4. Thoroughly turn the pieces of fish in the batter and ideally place them in the hot oil with a meat fork. Bake the fish in portions in the wok until golden brown on all sides. Remove the fried saithe from the oil with a slotted spoon, drain well and place on kitchen paper.
5. The fried saithe in batter is best served with tartar sauce and potato salad.