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Pink salmon in beer batter

Pink Salmon in Beer Batter

An interesting way to cook fish with a flavor all its own. I buy pink salmon pretty often — for one thing it's affordable, and for another you can make all kinds of dishes with it. My husband's favorite is pink salmon fried in batter, and that's the recipe I'll walk you through here.

Valeria

Recipe author

Composition / ingredients

Servings:

Pink salmon

Lemon juice

Salt

Ground black pepper

Vegetable oil

Beer (light lager)

0.5

Chicken eggs

Flour

300

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 18 g

Fats 24 % 8 g

Carbohydrates 24 % 8 g

176 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 50 min

Step 1:

Gather your ingredients
Step 2:

Pepper to taste, salt to taste, lemon juice, and vegetable oil — that's the marinade for the fish.
Step 3:

Marinate the fish for 20 to 25 minutes
Step 4:

Separate the yolk from the white
Step 5:

Add the yolk to the oil and beat the white to soft peaks
Step 6:

Mix the warm beer, yolk, oil, beaten egg white, and flour...
Step 7:

The finished batter
Step 8:

Dip the pink salmon into the batter
Step 9:

Fry in a skillet greased with oil
Step 10:

Fry on both sides
Step 11:

Enjoy!
Step 12:

It's wonderful with fresh vegetables and herbs — a tasty, satisfying, yet light dish.

First, fillet the fish and cut it into serving pieces. Marinate the fish in the lemon juice with salt, pepper, and vegetable oil for 20 to 25 minutes. While it marinates, make the batter: separate the egg white from the yolk. Stir the vegetable oil into the pre-sifted flour, then thin the oil-and-flour mixture with the warmed beer, stirring until smooth. Add the egg yolk and the beaten egg white and mix well. Heat an oiled skillet, dip each piece of salmon into the batter, and fry on both sides until golden brown. Once all the fish is done, serve it up.