Gastronomixs

Beer-battered deep-fried sole

This is a classic and delicious way to prepare fish as it retains the juiciness of the sole.

Beer-battered deep-fried sole

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Ingredients

10

 

sole fillets

 

 

salt and pepper

 

 

flour

375

g

flour, sieved

420

ml

beer

75

g

egg yolks

75

g

egg whites

25

ml

salad oil

30

g

sugar

Preparation method

  • Season the sole fillets with salt and pepper and pat dry and drain on kitchen towel.
  • Place the sieved flour in a bowl, add the beer in one go and stir until all the lumps are gone.
  • Add the egg yolks, the oil, and the salt. You can keep this batter in the fridge for up to 24 hours.
  • In a bowl, beat the egg white with a little bit of sugar until foamy.
  • Fold the egg white foam through the batter.
  • Lightly dust the sole fillets with flour and coat with the beer batter.
  • Deep fry the fillets at 170°C until a lovely shade of golden brown.
  • Drain on paper towels and sprinkle over a little salt.

Serving suggestions

  • As a snack or lunch dish served with a tangy salad of shaved fennel and lemon mayonnaise.

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