If you want to make a beautiful and tasty fish dish, cook the fish in batter. And the batter here will not be quite familiar. The triple shell perfectly retains all the juices inside and prevents the meat from drying out. And today we will cook one of the most delicious fish, pike in batter on the table. Under a crispy, aromatic crust there is tender and juicy pike meat. But this recipe can be used to fry any other fish.
Ingredients:
- pike 400 g.
- tempura flakes 2 tbsp.
- egg 1 pc.
- hard cheese 50 g.
- flour 1 tbsp.
- pinch of salt.
- ground pepper pinch.
- sunflower oil 50 ml.
Cooking procedure
Prepare everything you need. Clean and wash the pike.
Using a sharp knife, separate the fillet from the backbone. You don’t have to remove the skin; it’s practically not noticeable in the finished dish. But, if the fish is large and the skin is thick, then it is better to remove it.
Cut into portions about two centimeters thick. It is better not to use the thin rib portion or to fry it separately. Add salt, season and let stand for at least a couple of minutes; it’s good to leave it in the refrigerator overnight.
To make the batter, place the flour and tempura flakes separately on flat plates.Instead of tempura, you can use sugar-free corn flakes (the kind for breakfast cereals) or breadcrumbs. Break an egg into a bowl, add finely grated cheese, and season.
When everything is ready, it's time to start breading. First, roll the fish fillets in flour. Be sure to shake off excess.
Dip in egg-cheese batter.
And sprinkle with tempura.
Immediately place in hot sunflower oil, reduce heat to medium. If the pieces are quite thick, fry for about a minute on all sides. The crust should harden and brown.
Pike in batter turns out to be tender and juicy on the inside, with a strong, crispy and very tasty shell on the outside.
