Preparation
- Pat the fish dry, drizzle with lemon juice and leave for about 15 minutes. Then season generously with salt and pepper.
- Mix the flour with the salt and stir smooth with the beer. Stir in the egg yolks and leave the batter to rest for about 15 minutes.
- Stir the melted, slightly cooled butter into the batter. Whisk the egg whites to stiff peaks and fold in carefully.
- Heat the oil in a deep fryer or a tall, heavy pot to about 170 °C. Draw the pieces of fish through the batter one at a time, let the excess drip off briefly and lower them into the hot fat.
- Fry only 5 to 6 pieces at a time, not touching one another, for about 5 minutes until golden brown. Lift out with a slotted spoon, drain on kitchen paper and keep warm until everything is done.
- Serve immediately with lemon wedges while the crust is crisp.
Drink with it
Pale lager · excellent match
Pils or Helles, ice cold
Bubbles and hop bitterness cut through the frying fat, and the malt note picks up the beer batter crust.
Pils or Helles: What's the Difference?White wine · excellent match
Grüner Veltliner or Muscadet
Crisp acidity works like a squeeze of lemon and leaves the delicate white fish in front.
Which wine pairs with food? A simple approach to choosingSparkling wine · excellent match
Brut Sekt or Champagne
Bubbles and acidity clear the palate after every fried bite, and the yeasty tone suits the crust.
Sparkling wine, Champagne, and Prosecco: what's the difference?Wheat beer · good match
Pale wheat beer
Lively and slightly lemony, but with more body, which feels a little heavy next to the fish.
Wheat Beer: Where Do Banana and Clove Come From?Sour beer · good match
Dry gueuze, well chilled
Fresh acidity and fine bubbles cut the frying fat like a squeeze of lemon.
What is sour beer? Recognizing intentional acidity