Fish in batter with beet puree is perfect for the holiday table. Fish cook prepared in different ways, each hostess has his own secret recipe. In my opinion, the most delicious batter comes out with squirrels whipped into a cool foam, such a batter keeps its shape well, fish pieces are neat and identical.
The fish I used in this recipe is well known - it is notoeniya, from the perch family, with white and dense flesh.
For garnish with fried fish, I advise you to prepare a tender beet puree with Greek yogurt. Spicy fish and cool, refreshing beetroot puree harmonize well and complement each other.
- Cooking time: 1 hour
- Servings: 2
Ingredients for fish in batter with beet puree
- 400 g sea fish;
- 250 g of beets;
- 120 g of Greek yogurt;
- 30 g green onions;
- 230 ml oil for deep-frying;
- salt, a few black peppercorns.
For batter:
- 1 egg;
- 35 g wheat flour;
- 25 ml of ice water;
- salt, ground paprika.
Method of cooking fish in batter with beet puree
In the batter you can cook any sea fish, as the tender dough envelops the fish pulp, the hot oil corks it all tightly, not allowing the moisture to evaporate.
I was preparing nototenie, her flesh is dense, there are few bones. Scale the fish, make an incision along the ridge, remove the skin. Make another cut deep into and along the spine, separate the fillets, carefully remove all the small bones.
Fish fillets are dipped in a napkin, marinated in a mixture of ground black pepper and salt for 15-20 minutes. During this time, you can just cook a magnificent batter.
Mix egg yolk with flour, salt and ice water, the mass should be thick, homogeneous without lumps. Separately, beat the protein to the state of soft peaks. Gently interfere with proteins in batter. A bowl of dough put in the fridge for 10 minutes. It is necessary to cool the batter, this is the secret of success!
Fill with oil for deep-frying a saucepan with a thick bottom and walls. Heat oil to 150 degrees. Slices of pickled fish are breaded in flour, then immersed in batter, and carefully dipped in butter. If your deep-fryer is well heated, characteristic bubbles will form around the dough and it will redden beautifully.
We put the pieces of finished fish on a napkin, which will remove excess oil, then sprinkle the fish with ground paprika.
Never put a lot of food in the fryer at once, as they drastically reduce the temperature of the oil and soak up a lot of fat in the dough, fry in small portions for 2-3 minutes until golden brown appears.
For spicy fried fish in lush batter as a garnish, prepare a tender beet puree. Boil sweet beets in uniform until cooked, cut into slices. Add Greek yogurt and salt. We send the ingredients to the blender.
Ready beet puree seasoned with finely chopped green onions. The taste of this puree is very similar to the taste of the summer fridge - the same fresh, with a slightly sour taste.
Pieces of fish are punctured on a bamboo skewer. We put beetroot puree on a plate, sprinkle with greens and serve with fish. Fish in batter with beet puree ready. Enjoy your meal!
