Clay fish for beer

Tasty fish in battered beer, especially sea! Now it is sold in stores and in the markets a lot. Basically it is represented by frozen fillets. Undoubtedly, it is convenient for preparation: it is perfectly divided, cleaned of fish scales, but often cold treatment deprives fish of its inherent juiciness.

Our task is to emphasize the taste of fish, and to restore the original juiciness to it. And in this we will help delicious fish dessert. Chefs know a lot of its kinds, for example, there is milk, potato, in Chinese, cheese, protein, and also very tasty fish for beer.

Composition of it at first seems to us rather unusual, but in fact, it is not difficult to cook this dish. Given that we are waiting for an amazing result, you can experiment in the kitchen and prepare a beer for fish.

There is another important feature of it: with a small amount of fish, it is possible to significantly increase the volume of the final dish, as the clay fish does not only make full juice, but also converts small portioned pieces into fragrant, fishnet, delicious and fairly decent pieces of fish.

From a half-kilogram fish fillet, using a magic fish dumpling for beer, you can cook a delicious dish that is enough for the whole family. And the money will be spent small, and the food will come out of the best restaurant.

So, let's start cooking! The principle of cooking is classic. First, thoroughly clean the fish, rinse under running water and cut into neat pieces. When slicing fillets, you can dream up - cut it with squares or rhombuses, or you can simply flatten them.

Fish salted and sprinkled with fresh lemon juice. Tasty fish dumpling and lemon juice will create a miracle-treat. Let's leave the fillets until the fish is saturated with citrus aroma. In addition, due to lemon marinade, undesirable taste and smell will disappear.

It's time to cook fish for beer. To do this, we need 100 grams of flour, and not simple, but well sifted, from this the dough will be fluffy and melting in the mouth.

We make a hill of flour and in its deepening carefully introduce egg white. And then came the turn of 150 ml of beer, and then add salt to taste and 2 full st. Spoons of fragrant vegetable oil. Clay fish for beer should be obtained fairly liquid, but moderately, do not allow full drainage of it with fillets. It should be kept on the surface of fish meat.

Warm up the sunflower oil and dip a piece of fillet into the fish dumpling on the beer, fry until golden, follow the color of the toast. Sliced fillets are small, they are prepared quickly. If a ruddy crust was formed, the dish is almost cooked, now it is necessary to allow the excess oil to drain and thereby emphasize the ease of the treat.

Now comes an equally important moment - on how we serve our fish, much depends on the festive table. Take a large plate, in this case it can be any color (not necessarily in harmony with the table setting). For us now it does not matter, since all of it will be lined with leaves of fresh green salad.

In the serving of the plate, the appearance of the fillet plays a decisive role and the way you decompose it. I suggest putting the fish in the center of the plate in even rows, and to emphasize the beer batter for the fish, which we used in the recipe, be sure to serve the thin halves of the lemon.

Do not interfere with greens, such as parsley, as well as young green onions. Do not forget to serve the sauce for the fish in a beautiful and original sauceboat, as well as napkins with fish themes. Then there will be a lot of fun on your table today! Such a delicious and beautiful dish should appeal to everyone without exception, and perhaps it will become your favorite in your kitchen. Cook with pleasure and treat your loved ones with a fragrant and healthy dish!