ReceptnaptárBackfisch mit Kartoffelsalat (beer-battered fried fish with potato salad)
Backfisch is a popular treat in German fish stands and restaurants: fish fried in a light, crisp batter, served with potato salad. The beer or sparkling water makes the batter light and crisp. It is especially popular on Fridays.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Cut the fish into 4-5 cm pieces, salt them and sprinkle with lemon juice.
- Mix the flour, beer, egg, oil and salt until smooth and let stand for 10 minutes.
- Heat the oil in a pot to 175°C.
- Dip the fish in the batter and fry for 3-4 minutes until golden and crisp.
- Drain on paper towels.
- Serve with potato salad, lemon wedges and remoulade.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The fish should be well drained and patted dry so the batter clings.
- Cold beer or soda water helps make the batter crisp.
- Keep the oil temperature at 170-180°C.
Frequently asked questions
What can I use instead of beer?
Sparkling water or milk also work.
Can it be made in the oven?
Yes, but the batter will not be as crisp and bubbly.
Similar recipes
- Fish and chips (battered fried fish with chips) · British
- Pork loin braised in beer with marjoram mash (schab duszony w piwie) · Polish
- Filet de merlan meunière (whiting fillet meunière) · French
- Fish salad with mayonnaise · Hungarian
- Sturgeon Slices · Hungarian
- Ukha (Russian fish soup) · Russian
More german ideas
- Maultaschen (Swabian stuffed pasta pockets in broth)
- Matjesbrötchen (matjes herring roll with onion and gherkin)
- Nudelsalat (German pasta salad with mayonnaise-vinegar dressing)
- Heringssalat mit Roter Bete (herring and beetroot salad with apple and sour cream dressing)
- Flammkuchen (thin Alsatian-Baden tart with sour cream, bacon and onion)
- Seelachsfilet mit Senfsoße (white fish fillet with mustard sauce)
- Lachsfilet mit Dillsoße (salmon fillet with dill sauce)
- Bratheringe (fried herring in a vinegar-onion marinade)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings