Beer-Battered Wolffish Steaks
Fish and beer batter — a match made in heaven! Beer-battered wolffish (ocean catfish) steaks are a perfect pairing. Wolffish is naturally very tender, which makes frying in batter the ideal way to cook it: you get an appetizing golden crust and the steaks hold together in the pan instead of falling apart. This dish is especially good with all kinds of sides, but it also stands on its own — or as something to go with a cold beer.
Fedorovna
Recipe author
Beer-Battered Wolffish Steaks
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 %
10 g
Fats 37 %
10 g
Carbohydrates 26 %
7 g
162 kcal
GI:
14
/
0
/
86
- Start the batter about an hour before you fry the fish. Chill the beer and eggs ahead of time. You'll also need a sieve for the flour, a whisk for the eggs, and paper towels. Take the frozen steaks out and let them thaw at room temperature. Now the batter: — Mix all the dry ingredients except the flour thoroughly. — Chop the dill very finely, add it to the dry mix, and stir again. — Separate the eggs into whites and yolks. — Beat the yolks; whip the whites and refrigerate them. — Gradually stir the dry mix into the beaten yolks. — Add the beer, then fold in the chilled whites, mixing as you go. — Sift in the flour a little at a time. — Keep mixing thoroughly — the batter should be as smooth as possible. — Mix to the right consistency: when you dip a spoon in, the batter should coat it evenly without showing through. The batter is ready; put it in the fridge. Meanwhile, set up a deep dish of very cold water to hold the batter bowl while the fish fries. Set the skillet of oil over medium heat. You want the oil hot enough that a dropped bit of batter sets instantly and doesn't stick to the bottom. While the oil heats, rinse the thawed steaks under cold running water and pat them completely dry — the drier the fish, the better the batter clings. You can lay the steaks out and dust them very lightly with flour. Line part of your work surface with paper towels to hold the fried battered steaks. Take out the batter, check the oil, and go: — Dip a wolffish steak in the batter. — With a light grip, two fingers at most, gently lift it out and quickly lay it in the pan. — Continue until the pan is full, but not crowded, so you have room to flip the fish. Remember the order you added them in. To dip the steaks you can also get creative — use chopsticks or a skewer. Don't be afraid to experiment :) Once the last steak is in, flip them all in the same order you added them. Keep going until the steaks are done — that is, until the batter crust is exactly how you like it! And no need to worry: the fish is tender and soft, and inside the batter it'll cook through faster than the crust forms :) Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Dill greens - 38 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Paprika - 289 kcal/100g
- Garlic powder - 331 kcal/100g
- Catfish steak - 98 kcal/100g
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