Shrimp fish (congrio) in batter, recipe for cooking with aioli sauce.

Summary

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:

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Instructions

1. 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.
2. 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.
3. 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.
4. 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!