- For fish in gag:
- 500g fish fillet;
- 150-200ml beer;
- 2 eggs;
- 200 g flour;
- lemon juice;
- seasonings for fish.
- For the sauce:
- 2 garlic cloves;
- 2 tbsp lemon juice;
- 6-8 tbsp mayonnaise;
- 2-3 sprigs of dill;
- For decoration:
For cooking, choose the fish without bones or with large easily separable rib bones, it can be e.g. zander, tilapia, sea tongue, mullet, hunch, trout, etc. To avoid tedious cleaning and butchering fish, buy a finished frozen fillet. To defrost properly, first place it in the cold room on the middle shelf until softened, then endure a little at room temperature.
Rinse the fillets in running water, discuss with a paper towel. Slice the fish in small pieces about 4x4cm. You can show fantasy and divide the fillets into squares, rhombes, strips, etc.
Put the fish in a bowl, salt and pepper, add seasonings to your liking and splash lightly with lemon juice. Stir to evenly spread the resulting marinade between the pieces, and leave for 25-30 minutes.
At this time, prepare a gag. Separate the egg yolks from the proteins and whisk with salt, add the beer, stir, then gradually pour the pre-sifted flour. In a separate utensils, whisk into the foam of the proteins and enter them into the dough. Flush it to the thickness of the sour cream, adding flour if necessary, and make sure that there are no lumps left.
For frying, take a frying pan with high sides and bring the vegetable oil in it to the boil. Its quantity must be such that it envelops the fish on all sides (approximately 1-1.5 cm from the bottom of the utensils).
Pack the slices of fillet into a clar, lay them out in boiling oil and fry over a moderate heat for 5-7 minutes on each side until golden crust. Put the finished portions on a paper napkin or towel to stack the fat.
To the fish in a jar you can prepare a sauce. Grind the garlic and dill, wring the lemon juice, add the flesh of the lemon if desired. Combine the ingredients with mayonnaise, salt, pepper and mix well or whisk using a blender.
Spread the pieces of fish over plates, pour them with sauce and garnish with sprigs of greens. Put the remaining sauce in the saucer and serve separately.