Waller in the Batter

Ingredients

• 1 cucumber piece (approx. 175 g)
• Salt
• 1 tbsp chopped dill sprigs
• 700 g catfish fillet
• 75 g flour
• 1 tsp Sweet paprika powder
• 1 tsp dried thyme
• 0.5 tsp ground cumin
• Cayenne pepper
• 1 tbsp Olive Oil
• 1 tbsp Apple cider vinegar
• 2 tbsp Orange juice
• 2 tbsp Light soy sauce
• sugar
• 100 g corn flour
• 2 Eggs
• 2 tsp mustard
• 100 ml milk
• 1 l frying oil

Instructions

1. 1.

   Wash the cucumber, halve it lengthwise and scoop out the seeds with a spoon. Cut the halves into small cubes, mix with a pinch of salt, and let stand.

2. 2.

   Rinse the catfish fillets, pat dry, and cut them into large pieces that fit your hand.

3. 3.

   In a deep bowl combine flour with 1 tsp each of salt, paprika powder, thyme, 0.5 tsp cumin, and cayenne pepper.

4. 4.

   Rinse the cucumber cubes in a sieve under cold water, then drain well.

5. 5.

   Mix olive oil, vinegar, dill, and orange juice with the cucumber cubes; season with soy sauce, sugar, and cayenne pepper.

6. 6.

   Combine half of the spice mix with corn flour in a bowl. Season the fish pieces with the remaining spices.

7. 7.

   Whisk eggs, mustard, and milk together in a bowl. Preheat oven to 70°C. Heat frying oil to 180°C. Coat fish in flour, dip in egg mixture, then coat with corn‑spice blend; fry portions until golden brown. Keep warm in the oven.