Ingredients
Hint:
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
Batter
Herb dressing
Pike-perch
To fry
How it's done
Batter
Mix the flour and salt in a bowl. Combine the apple juice and egg yolks, gradually pour in while whisking with a whisk, beat until smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins.
Herb dressing
Place the parsley, lemon zest and juice and 3 tbsp of yoghurt in a measuring cup, blend. Add the remaining yoghurt, crème fraîche and chervil, stir until smooth, season, cover and chill.
Pike-perch
Just before frying, beat the egg white with the salt until stiff, carefully fold into the batter. Empty the flour into a shallow dish. Season the pieces of fish, toss them in the flour in batches and dust off the excess.
To fry
Preheat the oven to 60 °C, warm the platter and plates. Fill a pot to ⅓ with oil and heat it to approx. 175 °C. Dip the fish in the batter in batches, allow the excess to drain off, place in the hot oil and fry for approx. 5 mins. until golden, turning occasionally. Remove the crispy fish bites with a slotted spoon, drain on paper towels, then keep warm in the oven with the door slightly ajar using a wooden spoon. Plate up the crispy bites with the herb sauce.
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