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Ingredientes
- 1Â 1/2 lb Sole fillet, skinned
- Â Â Lemon juice
- Â Â Salt and white pepper
- 1/4 c. Flour
- Â Â Oil for frying
- 1Â 1/2 tsp Active dry yeast
- 1/2 c. Hot water
- 3/4 c. Flour
- 1 tsp Oil
- 3/4 c. Beer
- 1 x Egg white
- Â Â Salt
- 1 pch Sugar
Direcciones
- FISH:1. Wash fish filets in lemon and water.
- 2. Season with salt and pepper. Refrigeratewhile you prepare the batter.
- BATTER:1. Sprinkle yeast over hot water. Let stand till dissolved.
- 2. Place flour in a bowl with the salt and sugar and make a well in the center. Add in the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.
- 3. Let the batter stand, covered, in a hot place 30 to 35 min, till it has thickened and becomes frothy
- 4. Dry fish with paper towels and cut each fillet diagonally in 2 pcs.
- 5. Heat the oven to hot
- 6. Stir together remaining flour, pepper and sal in a plate. Heat the oil
- 7. Whip egg white till it forms soft peaks and fold it into the batter.
- 8. Coat fish with seasoned flour, patting so they are proportionately coated.
- 9. Shake off excess flour.
- 10. Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.
- 11. Carefully lower the piece of fish into the warm oil and deep fry , turning once till golden and crisp.
- 12. Fry 1 or possibly 2 pcs at a time, transferring to paper towels as you go.
- 13. Keep hot in the oven till all fish is done, or possibly till you finish frying the potatoes. ( separate recipe)
- 14. Serve with lemon wedges and tartar sauce.
- NOTES : I've made slight changes to the original recipe. you may add in dry herbs to the batter same batter may be used for onion rings, shrimp, vegetables.
- Note: In the book the order of making it is given as follows:
- 1. Make the tartar sauce and refrigerate1. Peel and cut potatoes
- 2. Soak them in very cool water ( I placed ice cubes in the water).
- 3. prepare batter.
- 4.Wash fish and season. 5. Drain and cook potatoes in plenty of warm oil, just till partially cooked.Drain to paper towels. 6. Fry fish 7. Fry potatoes, till golden brown 8. Drain in paper towels.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1119g | |
| Calories 1214 | |
| Calories from Fat 125 | 10% |
| Total Fat 14.1g | 18% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.12g | |
| Cholesterol 327mg | 109% |
| Sodium 569mg | 24% |
| Potassium 2765mg | 79% |
| Total Carbs 105.56g | 28% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.53g | 1% |
| Protein 144.24g | 231% |
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