Fish in Beer Batter

Ingredients

• oil for frying
• 600 g fish fillet (e.g., cod or redfish)
• Salt
• pepper (ground)
• 0.5 lemon (juice)
• 3 tbsp vegetable oil
• 2 tbsp chopped parsley
• 200 g Flour
• 250 ml light beer
• 1 egg
• 0.5 tsp Salt
• 1 Egg white
• 1 kg potatoes (firm‑cooking)

Instructions

1. 1.

   Prepare the deep fryer and heat to 165°C or heat oil in a sufficiently large pot (the oil is hot enough when bubbles rise on a wooden spoon handle dipped into it).

2. 2.

   Cut the fish fillet into bite‑sized pieces and place them in a shallow dish. Mix salt, pepper, lemon juice, oil, and parsley for the marination. Pour the mixture over the fish pieces, cover the dish, and refrigerate for 20 minutes.

3. 3.

   Sift flour into a bowl, add beer, egg, and salt, stir, cover with a cloth, and let the batter rest for 15 minutes. Then whisk vigorously. Beat the egg white lightly and fold it into the batter.

4. 4.

   Remove the fish pieces from the marination, pat them dry, dip each piece individually in the batter, flip, lift, and drain. Fry the battered fish in the heated oil at 180°C until golden‑yellow and crisp. Drain well on kitchen paper.

5. 5.

   Wash, brush, and cut the potatoes into wedges. Pat dry thoroughly.

6. 6.

   Add portions of potatoes to the oil and bake for about 5 minutes until soft but still pale; remove them. Increase the temperature to 190°C, fry the potatoes again in portions for about 2 minutes until crisp and golden brown, then drain and season with salt. Serve the crispy battered fish alongside the fried potato wedges.