Fish Fillet in Beer Batter with Wasabi, Potatoes, and Tartar Sauce
Main Dishes • Jewish
Description
Fish fillet in beer batter with wasabi, potatoes, and tartar sauce
Ingredients
- Sole fillets 15 oz
- Wheat Flour 1½ cups
- Light Beer 5 fl oz
- Wasabi 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 15 fl oz
- Salad Potatoes 4 pieces
- Butter 0 oz
- Mayonnaise 0 oz
- Cornichons 6 pieces
- Pickled capers 1 teaspoon
- Shallot 1 piece
- Wasabi ½ teaspoon
- Lemon ½ piece
Step-by-Step Guide
Step 1
Prepare the tartar sauce. To do this, mix mayonnaise, finely chopped cornichons, minced capers, and chopped shallot onion. Squeeze the juice of half a lemon into the mixture and add ½ teaspoon of wasabi paste.
Step 2
Wash the potatoes and boil until half-cooked. Remove from water, dry, and let cool. Cut the potatoes into wedges and fry in a mixture of vegetable and butter until golden brown. Season with salt to taste.
Step 3
In a large bowl, mix 1 cup of flour, wasabi powder, and salt. Make a well in the center and gradually add the beer in a thin stream. The batter should be similar to pancake batter.
Step 4
Cut the fish fillet into small long pieces.
Step 5
Heat oil for frying in a pot.
Step 6
Dip each piece of fish in flour and then in the batter, and carefully place it in the hot oil.
Step 7
Fry for a few minutes until golden brown. Place on a paper towel. Optionally, season with a little salt mixed with a pinch of wasabi on top.
Step 8
To serve the dish, place the potatoes on a plate, and top with the battered fish fillet. Pour the sauce into a sauceboat and place it on the plate. Serve with lemon wedges.
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