Ingredients: serves 4
17 2/3 oz/50 dkg boned and skinned fish filet (catfish, African catfish, pikeperch, perch, salt-water fish, etc.) 4 1/4 oz/12 dkg thinly sliced lean bacon, 1 medium onion, 1 teaspoon salt, 1/2 teaspoon hot Red Gold (mild Red Gold if you do not care for spicy)
1 2/3-1 3/4 oz/4-5 dkg all-purpose flour
Batter: 5 1/4-7 oz/15-20 dkg all-purpose flour, about 7 oz/2 dl light beer, 2 eggs, 2 tablespoon cooking oil, 1/4 level teaspoon salt, oil for deep frying
Dice the fish into 3/4”/2 cm cubes, the peeled onion and bacon to similar width but thinner. Rub the fish with salt and Red Gold. Pierce them through a skewer alternating so that a fish winds up at the end. Dredge in flour. Blend the flour, beer, egg yolk and oil until smooth, add salt, and fold in the egg whites,
beaten stiff. Dip the skewers into the batter and deep fry them in hot oil for about 8 minutes. It is important to dip the skewers into the oil gradually so they don’t stick to the bottom of the pan. It is also necessary for the oil to be hot enough in order to do this. To test temperature, drop a bit of batter into the oil and if it starts to fry you can set to work. Once the fish has browned all around nicely, let the oil drip off and carefully pull out the skewers. Slice the fish, which has fried into one piece, at an angle about a finger wide. Served best with steamed vegetables, french fries, or rice and peas. And don’t forget the tartar sauce.
Words of Wisdom
Instead of Red Gold, you may also season the fish with goulash cream. For those who do not like beer, you can use milk or even water in the batter instead.
Preparation time: 35 minutes
Calories per serving: 791
Skill: Easy to prepare