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Recipe by
Fried fish in batter is a delicious fish dish obtained by dipping carp fillets into a light batter made with flour, beer and eggs. Once fried in hot oil, the fillets become crispy and golden on the outside, while remaining tender and juicy inside. This dish is perfect served as a main course, perhaps accompanied by lemon slices and soy sauce or lemon juice to add a fresh note to the flavor. Try it for a summer dinner outdoors!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 15: Ask your fishmonger to clean the carp and cut them into 4 fillets of about 125 g each
Step 2 of 15: Cut the fillets into pieces 3-4 cm long and marinate them according to taste in lemon juice or soy sauce
Step 3 of 15: For the batter, sift the flour and place it in a bowl, add the beer, the eggs and a little salt and mix carefully until you obtain a smooth mixture
Step 4 of 15: Cover the bowl with a kitchen towel and let the mixture rise for 15-20 minutes
Step 5 of 15: Mix vigorously once more and pass everything through a fine sieve to remove any flour lumps
Step 6 of 15: Whip the egg whites until stiff (but not too firm) and fold them into the mixture using a wooden spoon just before frying to obtain a soft batter
Step 7 of 15: Add the egg whites a little at a time so you can control the consistency of the batter: if it becomes too runny it could fall apart during cooking
Step 8 of 15: Pat the fish pieces dry so that the batter adheres well
Step 9 of 15: Season lightly with salt and pepper
Step 10 of 15: Using a fork, dip one piece at a time into the batter and turn it so it is completely coated
Step 11 of 15: Place the fish pieces into the fryer with the olive oil heated to 180 degrees
Step 12 of 15: If you do not have an electric fryer, use the following method to check the oil temperature: immerse a little batter or a small piece of white bread in the oil
Step 13 of 15: If lots of sizzling bubbles form around the bread or batter, the oil is hot enough
Step 14 of 15: Fry the carp until it is golden brown on all sides
Step 15 of 15: Remove the fish pieces from the fryer and let them drain on paper towels
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In summary: Not suitable for vegans · Not suitable for vegetarians · Nickel to be checked · Allergens detected: Gluten, Eggs, and Fish
In gray: not detectedDetected
| Average values | Per serving230 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,522 kJ364 kcal | 662 kJ158 kcal |
| Fat | 8.23 g | 3.58 g |
| of which saturated fatty acids | 1.86 g | 0.81 g |
| Carbohydrates | 44.92 g | 19.53 g |
| of which sugars | 1.17 g | 0.51 g |
| Fibre | 1.38 g | 0.6 g |
| Protein | 26.22 g | 11.4 g |
| Salt | 0.18 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
