Fish and Chips

zander  250 g
lemon  0.5 pc.
potatoes 2 pcs.
rosemary  2 sprigs
flour  150 g
chicken eggs  1 PC.
mineral water  130 g
salt  taste
pepper  taste
yogurt  125 g
mayonnaise  125 g
Bulgarian pepper  50 g
capers  15 g
ketchup  15 g

1.Prepare the batter. Eggs break into a deep bowl.

2.Pour the flour and half of the water (beer), whisk until smooth. Add salt and the remaining liquid and mix.

3.Pike perch fillet cut into strips, season with salt and sprinkle with lemon juice.

4.Roll pieces of fish fillet in the flour.

5.Dip in batter.

6.If desired, roll the fish fillets in breadcrumbs ready (for example, traditional Japanese panko breadcrumbs mixture consisting of a large rusks crumbs, herbs and spices)

7.So ready fillets will look especially beautiful. Fry in oil until golden brown.

8.Potatoes wash thoroughly and cut into large pieces, not peeled. Season with salt, add oil, rosemary. Stir, put on a baking sheet in a single layer.

9.Nearby lay fried fish. Send fish and chips in a preheated 170 degree oven for 15-20 minutes.

10.Serve the “fish and chips” can with the sauce. For the sauce you need: 125 g of natural yoghurt, 125 g of mayonnaise, 50 g of purified from seeds of pepper, 15 g capers 15 g of ketchup and salt. Prepare the sauce is simple: capers and pepper to grind and mix thoroughly with the other ingredients.

Bon Appetit!

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