Salmon in beer batter
4 servings
25 minutes
Beer-battered salmon is a refined dish of Czech cuisine that combines the tenderness of fish with a crispy golden crust. The tradition of using beer in cooking dates back to medieval Czechia, where this drink was used to create airy batter shells. The balanced taste of the beer batter, slightly bitter with bread notes, harmoniously complements the juiciness of the salmon. Lemon juice adds freshness and highlights the fish's natural sweetness. Frying makes the pieces incredibly appetizing and crispy. Served with light sauces or fresh vegetables, it pairs perfectly with a glass of light beer. This dish embodies culinary mastery, creating comfort and enjoyment of flavor.
1
Wash the salmon fillet, cut it into thin strips, salt it, and drizzle with lemon juice.
- Salmon fillet: 500 g
- Lemon: 0.5 piece
- Salt: to taste
2
Prepare beer batter: beat the egg with salt, add beer, and mix in flour. Mash to a sour cream consistency, there should be no lumps.
- Chicken egg: 1 piece
- Beer: 0.3 glass
- Wheat flour: 1 glass
- Salt: to taste
3
Coat each piece of fish in flour, dip in batter. Fry the salmon in a preheated deep fryer at 160 degrees for five minutes.
- Wheat flour: 1 glass