Catfish steak in batter

The batter should start cooking an hour before frying the fish. Beer and eggs must be pre-cooled. We will also need a sieve for sifting flour and how to beat eggs - just a whisk will do; paper towels.

We take the frozen steaks out of the freezer and leave them to defrost at room temperature.

Now the batter:

- mix all dry elements, except flour, thoroughly;

- add dill very finely chopped to the dry mixture and mix again;

- divide eggs into whites and yolks;

- beat the yolks, whisk the whites and put them in the refrigerator;

- gradually add the dry mixture to the beaten yolks, stirring constantly;

- add beer to the resulting mixture, and then proteins from the refrigerator, and also mix in the process;

- gradually introduce flour into the resulting liquid by sifting through a sieve;

- mix thoroughly in the process, the batter should be as homogeneous as possible;

- stir to the desired consistency - so that the lowered spoon in the batter is covered with it evenly and does not shine through.

The batter is ready, it must be placed in the refrigerator.

Meanwhile, prepare a deep vessel with very cold water, where the dishes with batter will stand while the fish is fried.

Put the frying pan with oil on the stove, medium heat. It is necessary that the oil warms up to such a temperature that the dropped drop of batter grabs immediately and quickly and does not stick to the bottom.

While the oil is heating, after defrosting, rinse the steaks under running cold water and wipe dry. The drier the fish is, the better the batter will fall on it.

However, you can put the steaks on the work surface and very lightly sprinkle with flour. We cover part of the surface with paper towels, where we will spread fried stacks of catfish in batter.

We take out the batter, check the oil and go ahead:

- take the catfish steak and put it in the batter;

- with a light grip, two fingers maximum, gently take it out and quickly put it in the pan;

- and so on until the pan is filled, but not tightly, but so that it is convenient to turn the fish over.

It is necessary to remember the order of laying out the fish.

And for dipping steaks in batter, you can use alternative methods, for example, using chopsticks or on a skewer. We are not afraid to experiment :)

After laying out the last steak, immediately turn the steaks in the pan in the same order in which they were laid out.

We continue in the same spirit until the steaks are ready - that is, until the desired batter crust! And you don't have to worry: the fish is tender and soft, it will bake inside the batter faster than a crust is formed :)

Bon appetit!