Here is a simple and delicious way to prepare fresh fish...battered, deep fried, and then accompanied with tartar sauce! Delicious!
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...