Baked Fish with Cucumber Salad

Ingredients

• 180 g flour
• 2 egg yolks
• 180 ml wheat beer
• 0.5 tsp Salt
• 1 tbsp melted butter
• 2 egg whites
• 2 cucumbers
• Salt
• 100 g plain whole milk yogurt
• 100 g crème double
• 3 tbsp white wine vinegar
• 1 pinch sugar
• Pepper
• 4 tbsp high-quality olive oil
• 1 bunch dill
• 800 g fish fillet (e.g., perch or pollock)
• 1 l frying oil
• a splash lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Sift the flour into a bowl and mix with the egg yolks, wheat beer, and salt to form a smooth batter. If lumps appear, strain the batter through a fine sieve. Stir in the butter and let the batter rest for 30 minutes.

2. 2.

   Beat the egg whites with a pinch of salt just before frying and fold them into the beer batter.

3. 3.

   Wash the organic cucumbers and slice them thinly with a vegetable peeler. Place the slices in a bowl, season with salt, and let them sit for 30 minutes.

4. 4.

   Mix yogurt with white wine vinegar, sugar, pepper, and olive oil. Wash the dill, dry it, and chop it finely. Squeeze the cucumber slices with your hands to remove excess liquid, then toss them with the yogurt dressing and dill. Season to taste.

5. 5.

   Rinse the fish fillets under cold water, pat them dry, and check for bones. Cut each fillet into four equal portions.

6. 6.

   Heat the frying oil in a pot to about 160 °C. Season the fish pieces with lemon juice, salt, and pepper, then coat them in the beer batter. Fry the fish pieces in batches for about eight minutes until golden brown. Drain the baked fish on paper towels and serve hot with cucumber salad and remoulade.