Fish fillet in beer batter with wasabi, with potatoes and tartar sauce
6 servings
40 minutes
Fish fillet in beer batter with wasabi is a unique flavor combination that reflects the diversity of Jewish cuisine. The light and airy batter infused with beer aroma creates a crispy golden crust, while wasabi adds spiciness, balancing the tenderness of the fish with heat. Crispy fried potatoes serve as the perfect side dish, complementing the texture of the dish. Tartar sauce with gherkins, capers, and lemon juice enriches the flavor with freshness. This dish is ideal for a festive dinner or a meal with friends, impressing with its sophistication and harmony of flavors. Each bite is a gastronomic adventure where traditions blend with modern notes, making it an unforgettable treat.
1
Prepare tartar sauce. For this, mix mayonnaise, finely chopped gherkins, crushed capers, and minced shallots. Squeeze the juice of half a lemon into the mixture and add 0.5 teaspoons of wasabi paste.
- Mayonnaise: 45 g
- Cornichons (gherkins): 6 pieces
- Pickled capers: 1 teaspoon
- Shallot: 1 piece
- Lemon: 0.5 piece
- Wasabi paste: 0.5 teaspoon
2
Wash the potatoes and boil until half-cooked. Remove from water, dry, and let cool. Cut the potatoes into wedges and fry in a mixture of vegetable and butter until golden brown. Salt to taste.
- Potato: 4 pieces
- Vegetable oil: 500 ml
- Butter: 20 g
- Salt: to taste
3
In a large bowl, mix 1 cup of flour, wasabi powder, and salt. Make a well in the center and gradually add beer. The batter should be like pancake batter.
- Wheat flour: 1.5 glass
- Wasabi powder: 1 teaspoon
- Salt: to taste
- Lager (pale beer): 125 ml
4
Cut the fish fillet into small long pieces.
- Fish fillet: 400 g
5
Heat oil for frying in a pot.
6
Dip each piece of fish in flour and batter, then carefully place it in hot oil.
- Wheat flour: 1.5 glass
7
Fry for a few minutes until golden brown. Place on a paper towel. You can season with a bit of salt mixed with a pinch of wasabi on top to taste.
- Salt: to taste
- Wasabi powder: 1 teaspoon
8
To serve the dish, place potatoes on a plate, and top with battered fish fillet. Pour sauce into a sauce boat and place it on the plate. Serve with lemon wedges.
- Lemon: 0.5 piece