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Deep-fried white fish fillet
Preparation
20 min
Cooking time
10 min
Servings
4
Ingredients
- Bain d'huile pour la friture
- 4 filets de poisson à chair blanche (tilapia, pangasius, aiglefin, morue, plie…) d'environ 150 à 180 g (de 5 à 6 oz) chacun
- Sel et poivre noir du moulin
- Fines herbes pour poisson
- Farine tout usage ou fécule de maïs
- Pâte à frire (voir recette ci-après)
- Quartiers de citron
- Sauce tartare
Pâte à frire :
- 500 ml (2 tasses) de farine
- 2 ml (1/2 c. à thé) de poudre à pâte
- Une pincée de sel
- 1 bouteille de 341 ml (12 oz) de bière de votre choix
- 1 oeuf, battu
Preparation
- Preheat the oil to 190°C (375°F).
- Dry the fish fillets (cut them in half, if needed, for deep frying) and season.
- Flour each fillet (or coat with corn starch).
- Coat with batter (see recipe below) and drop gently into the hot oil.
- Fry until fillets are nicely browned. Let drain for a few seconds on paper towels.
- Serve hot with lemon wedges, tartar sauce, a green salad or coleslaw.
Batter:
- In a bowl, mix together the dry ingredients.
- Add the beer and the beaten egg.
- Stir well until the mixture is even.
