Fried fish in dough
4 servings
30 minutes
Fish fried in airy batter is a classic of European cuisine, impressing with its simplicity and refined taste. This recipe originates from ancient fish gastronomy traditions, where a thin layer of batter protects the delicate fillet from drying out while preserving its juiciness. A light lemon note adds freshness to the dish, while the crispy golden coating provides a pleasant texture. Serving with herbs and sauces makes it an ideal choice for festive dinners and cozy family meals. A side of boiled potatoes and fresh salad complements the flavor, creating harmony among simple yet exquisite ingredients. This dish pairs wonderfully with white wine, highlighting its sophistication and gastronomic elegance.
1
Prepare the dough. In a bowl, mix flour and salt with two tablespoons of vegetable or melted cow's oil, then dilute with warm water (1/2 cup) to avoid lumps. Cover the bowl with the dough and let it rest.
- Wheat flour: 5 tablespoon
- Vegetable oil: 3 tablespoons
2
Cut the fish fillet into pieces 1 cm thick and 5-7 cm long, sprinkle with salt, pepper, and chopped herbs; squeeze the juice of half a lemon over the fish, add a tablespoon of vegetable oil, mix, and let it sit for 15-20 minutes.
- Fish fillet: 500 g
- Lemon: 0.5 piece
- Vegetable oil: 3 tablespoons
3
10-15 minutes before serving, add two beaten egg whites to the batter; take each piece of fish with a fork, dip it in the batter, and immerse it in very hot fat prepared in a pot. While frying, the pot with the fish should be shaken to ensure the pieces are coated with fat.
- Chicken egg: 2 pieces
- Fat: 100 g
4
When serving, arrange the fish in a pyramid shape on a warmed dish, placing a paper napkin underneath. Garnish the dish with parsley sprigs. Serve mayonnaise with gherkins or hot tomato sauce separately. For garnish - green salad and boiled potatoes with butter.
