Shrimp fish (congrio) in batter, recipe for cooking with aioli sauce.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Congrio (shrimp fish) – 1 pc.
- Cream – 30 g
- Beer – 30 g
- Eggs – 1-2 pcs.
- Flour – how much liquid will require
- Salt to taste
Aioli sauce:
- Egg – 1 pc.
- Garlic – 1 clove
- Salt to taste
- Vegetable oil – 100-120 g
How to fry shrimp fish:
Print Recipe
Pin Recipe Instructions
- Cut the peeled fish across into 3 cm thick pieces. Separate the spine, salt, pour over with lemon juice and leave to marinate in the cold for 30 minutes.
- Make a batter. Separate the egg yolks from the whites, mix the yolks with cream, beer, flour. Beat the whites into a thick foam and add to the bulk. Salt. The batter should be about the consistency of pancake dough.
- Dip the pieces of fish thoroughly into the batter and deep-fry the congrio in the batter for about 5 minutes. Put the fried shrimp fish on a napkin to drain off the excess fat.
- Aioli sauce. In a small bowl, thoroughly crush the garlic with coarse salt and a pinch of sugar into gruel. Add the yolk, stir, beat with a mixer, and add a teaspoon of oil every 5 seconds. When the mass begins to turn white and the emulsion process begins, the oil can be poured more boldly. You should get the most delicate sauce with a thick consistency. You can add lemon juice (1 teaspoon) and finely chopped parsley.
Enjoy your meal!
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