Fried fish in batter is a delicious fish dish obtained by dipping carp fillets in a light batter made of flour, beer, and eggs. Once fried in hot oil, the fillets become crispy and golden on the outside, while remaining soft and juicy inside. This dish is perfect to serve as a main course, perhaps accompanied by lemon slices and soy sauce or lemon juice to add a fresh note to the flavor. Try it for a summer outdoor dinner!
Ask your fishmonger to clean the carp and cut it into 4 fillets of about 125 g each
Cut the fillets into pieces 3-4 cm long and marinate them to taste in lemon juice or soy sauce
For the batter, sift the flour and collect it in a bowl, add the beer, eggs, and a little salt, and mix carefully until you get a smooth mixture
Cover the bowl with a kitchen towel and let the mixture rise for 15-20 minutes
Stir once more vigorously, pass everything through a fine sieve to retain any flour lumps
Beat the egg whites until stiff (not too firm) and incorporate them into the mixture using a wooden spoon just before frying to obtain a soft batter
Add the egg whites little by little to control the consistency of the batter: if it becomes too liquid, it might fall apart during cooking
Pat the fish pieces dry so that the batter adheres well
Lightly salt and pepper
Using a fork, dip one piece at a time into the batter and turn it to coat completely
Immerse the fish pieces in the fryer with olive oil heated to 180 degrees
If you don't have an electric fryer, proceed as follows to check the oil temperature: dip a little batter or a piece of white bread into the oil
If many sizzling bubbles form around the bread or batter, the oil is hot enough
Pan
Fork
Bowl
Store in the refrigerator for up to 2 days
Fried fish in batter is a typical dish of Italian cuisine, perfect to enjoy in summer
Italia
Fry the carp until it is golden brown on all sides
Remove the fish pieces from the fryer and drain them on absorbent paper
Serve immediately
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There are several variations for preparing the batter, including using sparkling mineral water instead of beer: you get an equally crispy batter but with a more neutral and delicate flavor
| Energy (kcal) | 151.66 |
| Carbohydrates (g) | 17.05 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 3.7 |
| of which Saturates (g) | 0.84 |
| Protein (g) | 12.08 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.05 |
