Step away from the ordinary and dive into a dish that's both a comforting classic and a vibrant surprise! This recipe for Fish in Batter with Beetroot Purée takes the beloved concept of crispy fried fish and pairs it with a stunningly colorful and refreshingly tangy side. The light, airy batter creates a perfect golden crust, keeping the fish inside incredibly moist and tender. Meanwhile, the smooth beetroot purée offers an earthy sweetness that beautifully cuts through the richness of the fried fish, creating a balanced and unforgettable meal.
Fish in Batter with Beetroot Purée
Ingredients for Fish in Batter with Beetroot Purée
- 400 g sea fish
- 250 g beetroot
- 120 g Greek yogurt
- 30 g green onions
- 230 ml oil for deep-frying
- salt, a few black peppercorns
For the batter:
- 1 egg
- 35 g all-purpose flour
- 25 ml ice-cold water
- salt, ground paprika
How to Cook Fish in Batter with Beetroot Purée
Any sea fish can be cooked in batter, as the delicate dough envelops the fish flesh, and the hot oil seals it hermetically, preventing moisture from escaping.
Cleaning the fish
I used notothen, which has firm flesh and few bones. Clean the fish of scales, make an incision along the spine, and remove the skin. Make another deep cut along the spine to separate the fillet, carefully removing all small bones.
Pat the fish fillet dry, marinate with black pepper and salt
Pat the fish fillet dry with a paper towel and marinate it in a mixture of ground black pepper and salt for about 15-20 minutes. This is just enough time to prepare the fluffy batter.
Preparing the batter
Mix the egg yolk with flour, salt, and ice-cold water; the mixture should be thick and smooth without lumps. Separately, beat the egg white until soft peaks form. Gently fold the beaten egg whites into the batter. Place the bowl with the batter in the refrigerator for 10 minutes. It’s crucial to chill the batter—this is the secret to success!
Dredge the fish pieces in flour, then in batter. Lower into the hot vegetable oil
Fill a saucepan with a thick bottom and sides with oil for deep-frying. Heat the oil to 150°C (300°F). Dredge the marinated fish pieces in flour, then dip them into the batter, and carefully lower them into the hot oil. If your oil is well-heated, characteristic bubbles will form around the batter, and it will turn a beautiful golden brown.
Let the oil drain from the deep-fried fish pieces
Transfer the cooked fish pieces to a paper towel to remove excess oil, then sprinkle the fish with ground paprika.
Never put too many items into the deep fryer at once, as they will drastically lower the oil temperature, causing the batter to absorb a lot of fat. Fry in small batches for 2-3 minutes until a golden crust forms.
Mix the boiled beetroot with Greek yogurt
As a side dish for the spicy fried fish in fluffy batter, we’ll prepare a delicate beetroot purée. Boil sweet beetroot in their skins until tender, then slice them. Add Greek yogurt and salt. Transfer the ingredients to a blender.
Add green onions to the beetroot purée
Season the finished beetroot purée with finely chopped green onions. The taste of this purée is very reminiscent of a summer kholodnik (a cold beetroot soup)—just as fresh, with a slight tang.
Fish in Batter with Beetroot Purée
And there you have it—a spectacular dish that's as delightful to look at as it is to eat! The contrast between the hot, crispy fish and the cool, creamy beetroot purée is truly a match made in heaven. Serve immediately with a wedge of lemon for an extra burst of freshness. Don't be afraid to experiment with different types of white fish like cod or haddock. We hope this unique pairing inspires you to bring more color and creativity to your dinner table. Enjoy every delicious bite!
0 comments