Crispy fish bites with rhubarb chutney

Name: Crispy fish bites with rhubarb chutney
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 garlic clove; 1 red onion; 200 g rhubarb; 50 g frozen raspberries; 2 tbsp white balsamic vinegar; 2 tbsp water; 1 tsp sugar; ¼ tsp chilli flakes; 1 ¼ tsp salt; 150 g cucumbers; ½ bunch coriander; 200 g white flour; 2 tbsp toasted sesame seeds; 2 ½ dl sparkling mineral water; 80 g butter; 2 fresh egg yolks; 2 fresh egg whites; oil , for deep-frying; 600 g skinned perch fillets; a little pepper

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chutney

1 tbsp olive oil

1 garlic clove, squeezed

1 red onion, finely chopped

200 g rhubarb, cut into slices approx. 5 mm thick

50 g frozen raspberries, slightly defrosted

2 tbsp white balsamic vinegar

2 tbsp water

1 tsp sugar

¼ tsp chilli flakes

½ tsp salt

150 g cucumbers, cut into cubes

½ bunch coriander, finely chopped

Batter

200 g white flour

¼ tsp salt

2 tbsp toasted sesame seeds

2 ½ dl sparkling mineral water

80 g butter, melted, left to cool

2 fresh egg yolks

2 fresh egg whites, beaten until stiff

To fry

oil, for deep-frying

600 g skinned perch fillets

½ tsp salt

a little pepper

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How it's done

Chutney

Heat the oil in a pan. Add the garlic and onion, sauté. Add the rhubarb and raspberries and cook for approx. 1 min. Add the balsamico and all the other ingredients up to and including the salt, cover and simmer for approx. 1 min. Remove the pan from the heat, leave the chutney to cool. Mix in the cucumber and coriander.

Batter

Place the flour, salt and sesame in a bowl. Add water, butter, and egg yolks while stirring, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 30 mins. Carefully fold the beaten egg whites into the batter.

To fry

Fill a pot to 1/3 with oil and heat it to approx. 175 °C. Season the fish fillets, dip each one through the batter, let them drain slightly, then place in hot oil. Fry for about 2 mins. until golden, turning occasionally. Remove with a slotted spoon and drain on paper towels, serve warm. Serve the fish nuggets with the chutney.

Good to know

Tip:	Serve with the lime wedges.

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4 people

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