Red fish in beer batter
4 servings
15 minutes
Red fish in beer batter is a true delight for gourmets, combining sophistication and a crispy texture. This recipe originates from European cuisine, where beer is often used to create a light batter that enhances the natural flavor of the fish. Salmon, with its soft and tender flesh, acquires a golden crust while retaining juiciness inside and filling with light malty notes. This dish has a perfect balance of flavors—the subtle aroma of wheat flour harmoniously complements the slight bitterness of light beer. Served with a refreshing sauce, lemon, and herbs, it pairs wonderfully with light white wine or cold beer. This recipe is an excellent choice for a dinner with a touch of restaurant elegance that is easy to prepare at home.
1
Cut the fish into slices and salt it.
- Atlantic salmon fillet: 400 g
2
Make batter from beer and flour.
- Wheat flour: 4 tablespoons
- Lager (pale beer): 0.5 glass
3
Dip pieces of fish in batter and quickly fry in olive oil until golden brown.
- Atlantic salmon fillet: 400 g
