for 4 people

Batter

200 g	white flour
¼ tsp	salt
2 ½ dl	sparkling apple juice
2	fresh egg yolks

Herb dressing

1 bunch	flat-leaf parsley
1	lemon juice, use a little grated zest and 1 tbsp of juice
180 g	plain yoghurt
200 g	crème fraîche
½ bunch	chervil, roughly chopped
¼ tsp	salt
a little	pepper

Pike-perch

2	fresh egg whites, beaten until stiff
1 pinch	salt
3 tbsp	white flour
600 g	skinless pike-perch fillets, cut into approx. 4 cm pieces
½ tsp	salt
a little	pepper

To fry

oil, for deep-frying

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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