To make this dish, you need fish with not too many bones. I chose wolf fish – it’s tasty and sweet, with almost no small bones, which is very important here. The batter turned out very light and fluffy thanks to some baking powder added to the flour.
Ingredients 2 servings
1 whole wolf fish or 2 fillets
salt, pepper
Batter
½ cup milk or beer
¼ tsp baking powder
1 cup flour
salt
vegetable cooking oil
Salad
0,5 kg fresh cabbage
1 small carrot
pinch of cumin
salt and sugar to taste
2 tbsp vegetable oil
some vinegar
1. Dress the fish, removing larger bones. Rub salt and pepper on both sides and set aside until batter is ready.
2. Mix flour with salt and baking powder using a fork and slowly adding milk or beer, until homogenized and there are no lumps.
Cover bowl with a towel and leave for 15 minutes for gluten to break down.
3. Cut wolf fish diagonally in chunks 2 cm thick and 5-6 cm long.
4. Put vegetable oil in the pan or deep frying pan on medium heat to avoid overheating it. Otherwise, your fish will not cook properly inside, while the batter will burn.
To cook fish properly, fry on each side for about 3 minutes; it will acquire that pleasant bright yellow or amber color.
Dip fish chunks into batter and put into frying pan.
To get rid of excess oil, place fried fish chunks on a metal grid.
Serve with cabbage salad. Finely dice cabbage and grate carrot (large grating slots are best). Put vegetables into large bowl, add cumin, manually grind mixture with salt and sugar for cabbage to give juice. Sprinkle with oil and vinegar, mix again.
Enjoy!!
