Fried Fish

Ingredients

• 1 Ei
• 0.5 TL Salz
• 0.25 TL Pfeffer (aus der Mühle)
• 0.5 TL Weinessig oder Zitronensaft
• 175 ml Pflanzenöl
• 75 g Gewürzgurken
• 1 EL Kapern
• 3 Sardellenfilets
• 2 EL gehackte Kräuter (Kerbel, Estragon, Schnittlauch, Petersilie)
• scharfen Senf
• 1 hart gekochtes Ei
• Salz
• Cayennepfeffer
• 1 Kopfsalat (oder eine Mischung aus Frisee, Radicchio, Löwenzahnsalat)
• 200 g Salatgurke
• 200 g kleine Tomaten
• 60 g Zwiebeln
• 2 EL Rotweinessig
• 1 Prise Zucker
• Salz
• Pfeffer (aus der Mühle)
• 4 EL Sonnenblumenöl
• 1 EL gehackte Kräuter (wie Petersilie, Schnittlauch, Pimpinelle)
• 600 g Fischfilet (z. B. Kabeljau oder Rotbarsch)
• Salz
• Pfeffer (aus der Mühle)
• Zitronen (Saft)
• 3 EL Pflanzenöl
• 2 EL gehackte Petersilie
• 180 g Mehl
• 150 ml helles Bier
• 1 Ei
• 0.5 TL Salz
• 1 Eiweiß
• Fett (zum Ausbacken)

Instructions

1. 1.

   Cut the fish fillet into pieces about 2 cm thick and place them in a shallow dish. Mix salt, pepper, lemon juice, oil and parsley for the marination. Pour the mixture over the fish, cover the dish and refrigerate for 20 minutes.

2. 2.

   Sift the 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. Do not beat the egg white too stiffly; fold it gently into the batter.

3. 3.

   Remove the fish from the marination, pat dry, dip each piece in the batter, flip, lift out and drain. Fry the pieces in heated fat at 180 °C until golden‑brown and crispy. Drain well and serve with tartar sauce and salad.

4. 4.

   For the tartar sauce blend the egg with salt, pepper and vinegar or lemon juice on low speed. Keep the mixer running and slowly drizzle in the oil in a steady stream. Transfer the mayonnaise to a bowl. Dice the pickles finely and mix them with capers, diced anchovy fillets, herbs and mustard into the mayonnaise. Peel and dice the egg, fold it into the sauce and season with salt and cayenne pepper.

5. 5.

   Wash the salad leaves and cut into bite‑sized pieces. Slice the cucumber with its skin on. Halve the tomatoes crosswise after removing stems. Peel the onions and slice into rings. Combine all salad ingredients in a bowl.

6. 6.

   In another bowl whisk vinegar, sugar, salt and pepper together. Gradually stir in the oil. Pour the dressing over the salad and sprinkle with herbs.