Here is a simple and delicious way to prepare fresh fish…battered, deep fried, and then accompanied with tartar sauce! Delicious!
Ingredients:
400 grams fresh or frozen fish filets (I used wild Sole…but you can use whatever you want, like cod, halibut, haddock, salmon, snapper…etc)
2 eggs, separated
Approx 2 cups lard or tallow for frying (or oil)
Approx 1/2 cup almond flour
1/2 cup mayonnaise
1 medium pickle
1 tablespoon capers
salt and pepper to taste
a dash of Tajin spice mix (optional)
a few drops of Cholula Mexican hot sauce (optional)
First I started out with frozen fish filets (wild-caught sole). I put them in dish and waited for them to defrost
I cut them in half, to make portions that are easier to handle for battering and frying. I also added salt and pepper on both sides
I separated the eggs
I whipped the egg whites (only took 2 minutes by hand). You can use an appliance to whip eggs…but, I hate to dirty more dishes. I find it easier to invest 2 minutes time for manually beating the whites
I added 1 teaspoon of almond flour and about 1/4 teaspoon pepper to yolks. I then mixed them to make a well-blended yolk mixture
I then transferred the yolk mixture to the beaten egg whites
Using a folding technique and a spatula, I carefully folded the yolks into the whites. CAUTION: do not stir the mixture…you must fold to keep the batter light and fluffy
I added tallow to a pan and turned up the heat
While the grease was heating up, I spread the 1/2 cup almond flour on a flat dish
I then set up my “assembly line”: frying pan, almond flour, fish and batter
I took the first piece of fish and coated both sides with almond flour
I then coated the fish with batter
I added the battered fish pieces to hot grease. It took a couple of minutes for each side to cook. As one side turned golden brown, I flipped them to cook the other side.
When the fish wash golden brown on both sides, I immediately removed them from hot grease, and placed them on a dish lined with paper towels (for soaking up extra grease)
I continued the process with each piece of fish. This was what my beautiful stack of battered fish looked like.
I then started with the tartar sauce. First I got a pickle onto the cutting board
The pickle was diced into small cubes
I added a tablespoon of capers
And then I added approximately 1/2 cup mayonnaise (you can add more or less, to your preference)
I also added a bit of Tiajin Mexican spice mix, and Cholula Mexican hot sauce. This is optional. Go ahead and add any spice or hot sauce. as you desire. I blended the ingredients to make the tartar sauce
Here’s the plating of battered fish and tartar sauce
The perfect bite…
