Composition / ingredients
Cooking method
1. If you have salted cod, soak it in cold water for three days, changing the water 2-3 times a day. If it's fresh, start cooking right away.
2. Remove the bones from the fish and remove the skin. Cut the fish into small portions, do not throw away the trimmings, they will make excellent cutlets.
3. For the batter, mix beer and water, add sugar and yeast and mix well until the yeast dissolves. Sift flour and salt into a bowl and mix. The batter should be quite liquid, something in between pancakes and pancakes, so don't pour all the flour at once, look at the consistency. Tighten the batter with a film and leave for an hour or more in a warm place to approach. The finished batter is lush and airy.
4. Heat the oil well in a saucepan or deep frying pan. Breading the fish in flour, then in batter and gently dip it in oil. Do not put too many fish at once, so that the oil does not cool down. Deep-fry the fish in batter from all sides until golden brown.
5. Put the finished fish on a napkin to drain excess fat.
It's delicious! And the batter, if anything, is also suitable for vegetables.
Pleasant!
The caloric content of the products possible in the dish
- Hot smoked cod - 115 kcal/100g
- Fried cod - 111 kcal/100g
- Baked cod - 90 kcal/100g
- Smoked cod - 94 kcal/100g
- Boiled cod - 78 kcal/100g
- Grilled cod - 172 kcal/100g
- Fresh cod - 78 kcal/100g
- Salted cod - 98 kcal/100g
- Stewed cod - 101 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry yeast - 410 kcal/100g
