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Beer Batter Fried Fish Fingers with Apple Mustard Cream
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Servings:
4
Author:
25
30
Course:
Dinner
Lunch
Cuisine:
American
Keywords:
apple cream
apple mustard cream
fish fillets
fish fingers
fried fish
fried fish fillets
🧂 Ingredients
1
sweet apple
like Braeburn or Gala varieties
1 tablespoon
sweet and spicy mustard
1 teaspoon
honey*
1 cup
sour cream
salt and freshly ground pepper to taste
Fresh dill for garnish
2
large eggs
1 cup
all-purpose flour
1/4 teaspoon
sea salt
3/4 cup
light beer
pale lager
1 tablespoon
of chopped fresh chives
1 tablespoon
chopped fresh parsley
1 teaspoon
fresh chopped dill
plus a few sprigs for garnish
Canola oil for frying. The oil should level out at 1/4 inch above the bottom of the pan.
4
(1-1+1/2 pounds) boneless, skinless fish fillets of moderately firm texture such as cod or perch.
Extra flour for dredging.
Sea salt and freshly ground pepper
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Instructions
1
Peel and core the apple. Chop the apple flesh into small pieces.
2
Whisk together the sour cream and mustard.
3
Season the cream with salt and freshly ground pepper to taste.
4
Mix in the apple pieces. Garnish with dill. Set aside.
5
Separate the eggs. Lightly beat the egg yolks.
6
Whisk together the flour and 1/4 teaspoon sea salt.
7
Stir in the egg yolks.
8
Mix in the beer to the batter a little at a time.
9
Add the chives, parsley, and dill.
10
Whip the egg whites until foamy, Add a pinch of salt. Keep whipping until stiff
peaks form.
11
Fold the egg whites into the batter.
12
Rinse the fish fillets and pat dry.
13
Cut each fillet into thin strips about 1/2 inch wide each.
14
Season the fish fillet strips with sea salt and freshly ground pepper.
15
Place a layer of paper towels next to the stove.
16
Place a small plate next to the stove sprinkled with a generous layer of flour.
17
Heat the canola oil in a large frying pan.
18
Dredge the fish fillet strips in flour, then coat them with the beer batter. Add
to the hot oil.
19
Fry for 5-8 minutes. Make sure to turn the strips so both sides are cooked
evenly.
20
When the turn crispy and golden, transfer to the paper towels.
21
Let drain. Gently pat off the excess oil..
22
Arrange on a platter. Serve with the apple mustard cream.
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