Battered fish – is a very useful and droll-inducing dish which may be served as a second course or an appetizer. According to the recipe the fish is baked thoroughly and keeps all its juices and taste. The species of fish you can choose by yourself. However there are some nuances. If you cook salmon, then it is better to add saffron, paprika or dill. Use basil for river trout; bay leaf, parsley and celery – for carp. If you decided to bake sea bass or dorade – add basil.
- 4 eggs
- 1 lemon
- 12 tbsp flour
- 2-3 bay-leaves
- parsley – to taste
- celery – to taste
- 800 g (1,7 lb) carp
- 6 tbsp sunflower oil
- ground black pepper – to taste
- salt – to taste
Combine flour, salt and sunflower oil. After pour water above and add white of the eggs. Mix everything properly until you get batter.
Wash fish, cut it into long thin stripes. Rub the carp with salt and pepper. Sprinkle it with lemon juice and top with chopped fresh parsley and celery. Dip the pieces of fish in the batter and place them in a roaster greased with oil. Add bay-leaves. Bake the carp until cooked through. Transfer the cooked fish to a plate and serve with fresh vegetables.
Enjoy your meal!
Tip! This dish should be served at once, while if you rewarm the fish after some time, it will not be so palatable and soft.