Perch fillet in crispy batter
Author:
Cooking Together
Servings: 2
Cooking time: 20 min
Perch fillet in crispy breading with smoked sour cream sauce
Ingredients
| perch fillet (without skin) 0.5 kg |
| leavening agent 4 g |
| flour 200 g |
| cornstarch 75 g |
| baking soda 1/2 tsp. |
| table vinegar 1/4 tsp. |
| water 260 ml |
| dried garlic 1 tsp. |
| Cajun spice mix 2 tsp. |
| salt, black pepper to taste |
| vegetable oil 400 ml |
| SOUCE: |
| sour cream (nonfat) 200 g |
| garlic 2 cloves |
| green onion 10 g |
| lemon juice 10 ml |
| smoked paprika 1 tsp. |
| salt, sugar to taste |
Instructions
Step 1
For the sauce, mix the chopped garlic and onion with the rest of the ingredients.
Step 2
For the batter, combine the starch, 125 grams of flour, baking soda, salt, baking powder, water and vinegar. Stir and leave until bubbling.
Step 3
Blot the fish with a paper towel and cut into bite-sized pieces. Season with salt, Cajun spice blend and dried garlic.
Step 4
Coat in remaining flour, dip in batter and fry in oil until browned.
Step 5
Serve fish with sauce. Bon appetit!
