Tiger Fish with Beer Batter.

You can use any firm white fish for your dish. Cod is commonly used. I have used tiger fish but it is not commonly available. Unless you catch the tiger fish yourself, or buy some from a local fisherman, you will have to do with something else.
It is the beer and beaten egg white that makes this batter light. This recipe makes quite a lot of batter, so make sure you have enough fish. About 2 kg’s should be enough.
Ingredients:
  • 280 grams all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, separated
  • 480 milliliters beer
  • 2 kilograms Tiger fish, or any other firm white fish such as kabeljou or cod.

    Fish and chips

Method:

1.Fillet the fish and season the fish with salt and pepper.

2.Whisk together flour, baking powder and salt.

3.Add beer and the egg yolk all at once and whisk until smooth.

4.Whip the egg white until soft peaks are formed. Fold into the batter and use immediately.

5.If you are not going to use the batter immediately, make the batter as described in Steps 1 and 2. Put the batter in the refrigerator to keep it chilled. When you are ready to use the batter, whip the egg white and fold in.

6. Dip each piece of fish into the batter and deep-fry in good vegetable oil until the fish is cooked and the batter is golden brown. I prefer to cut the fish fillets into even-sized pieces (about 5 cm wide across) to make sure it cooks evenly. The top end of the fillet is much thicker than the tail end, which means if cooked together you will end up with either a dry tail or an under-cooked top end.

Serve with double-fried french fries and a squeeze of lemon or lime. Or, if you’re brave enough, some homemade aioli.
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3 Comments Add yours

  1. That looks really great – very impressive! I like using the cheaper white fish such as coley – it’s actually as nice as cod.

    1. Thanks for the comment and for reading the blog. I envy your access to good and cheap fish. Although rich with fish our coast has limited species (nothing as exotic sounding as coley) and most fresh fish is exported to other parts of the world. It is really hard to to get good quality fresh fish inland. Fortunately, this provides enough motivation for frequent fishing trips with friends. I have never seen or heard of coley let alone eat it. Must put it on my to-eat list.

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