Can be found in the categories:
2 people
60 minutes
Easy
Pot
Ingredients
4 Regal Springs tilapia fillets
250g flour (Type 405) + for flouring
250 ml non-alcoholic beer
4 eggs (size M)
100g liquid butter
1 shallot
120g cornichons
1 tbsp fine capers
50g sour cream
150g delicacy mayonnaise
2 tsp Dijon mustard
1 tbsp white balsamic vinegar
1 tsp chopped tarragon
1.2 litres of oil for deep frying
4 rolls
4 lettuce leaves
Salt
Alternatively, baked fish without alcohol:
4 Regal Springs tilapia fillets
50g flour (Type 405) + for flouring
125g breadcrumbs
2 eggs (size M)
4 tbsp cream
Clarified butter for frying
Salt
Preparation
- For the fried fish, mix the flour with 2 teaspoons of salt and beer to form a liquid batter. Separate the eggs and mix the egg yolks with the melted butter into the dough. Set the egg whites aside. Let the dough swell for 30 minutes. Then beat the egg white until stiff and fold it into the dough.
- For the tartar sauce, peel the shallot and chop it very finely. Dice the cornichons small and chop the capers finely. Mix mayonnaise with sour cream and mustard.
- Add the shallot, cornichons, capers, balsamic vinegar and tarragon and stir. Season with salt.
- For frying, heat the oil in a pot or deep fryer to approx. 170 °C.
- Wash the fish fillets, pat dry and salt on all sides. Dredge the fillets in flour, shake off excess flour well, dip into the liquid batter and bake for about 4-5 minutes. Drain the fried fish on some kitchen paper.
- Cut the rolls open and cover the bottom half with a lettuce leaf and fried fish fillet. Spread the tartar sauce on top and place the bun lids on top.
- Place the flour and breadcrumbs in deep plates. Whisk the eggs with the cream, season with salt and place in a third deep plate.
- Wash the tilapia fillets, pat dry, salt and coat in flour. Shake off excess flour. Then dip in the beaten eggs and coat with breadcrumbs. Press on the breading. Heat the clarified butter in a pan and fry the fish until golden brown.
