Deep Fried Fish Fillets
|Flour||1 1⁄2 Cup (24 tbs)|
|Light beer||1⁄2 Cup (8 tbs)|
|Fish fillets||16 Ounce (4 Pieces, 4 Ounce Each)|
|Hard boiled egg||1|
|Radishes||1 Bunch (100 gm)|
|Chives||1 Bunch (100 gm)|
|Remoulade sauce||2 Ounce (Commercial)|
|Low fat yogurt||2 Tablespoon|
|Coconut oil||2 Pound (6 2/3 Cups, For Deep Frying)|
Stir the flour with the oil, beer and milk to a smooth consistency.
Add the eggs and 1/2 tsp.
of the salt.
Set the batter aside for 30 minutes.
Rinse the fish in cold water and pat dry.
Squeeze the juice of 1 of the lemons and sprinkle on the fish.
Peel and dice the hard-boiled egg and the cucumber.
Wash the radishes and cut into slivers.
Chop the chives.
Stir the remoulade sauce with the egg, cucumber, chives, radishes and yogurt.
Season with salt and lemon juice if desired.
Heat the oil in a deep-fryer to 350°.
Sprinkle the fish fillets with the remaining salt and dip in the batter one at a time.
Drain briefly and then fry individually, 3 to 4 minutes.
Remove and drain.
Slice the remaining lemon into eighths and use them to garnish the fish.