You will need
    • Fish in batter:
    • 500 g of fish fillet;
    • 150-200 ml of beer;
    • 2 eggs;
    • 200 g flour;
    • salt;
    • pepper;
    • lemon juice;
    • seasoning for fish.
    • For the sauce:
    • 2 cloves of garlic;
    • 2 tbsp lemon juice;
    • 6-8 tbsp mayonnaise;
    • 2-3 sprigs of dill;
    • salt;
    • pepper.
    • For decoration:
    • greens.
For cooking, choose a fish without bones or with a large easily removable rib bones, it may be, for example, perch, tilapia, sole, mullet, salmon, trout etc. to avoid tedious cleaning and cutting fish, buy frozen fillets. For proper defrosting first put it in a cooler on the middle shelf until tender, and then a little soak at room temperature.
Rinse the fillets in running water, dry on paper towel. Cut the fish in small pieces about the size 4x4 cm. it is Possible to show imagination and to divide the fillet into squares, diamonds, strips, etc.
Place the fish in a bowl, season with salt and pepper, add seasoning according to your taste and lightly drizzle with lemon juice. Stir to evenly distribute the marinade between the slices, and leave for 25-30 minutes.
At this time, prepare the batter. Separate the egg yolks from the whites and whisk with salt, add beer, stir, then gradually add pre-sifted flour. In a separate bowl, beat to a froth the whites of and enter them into the dough. Knead it until thick sour cream, if necessary, adding flour, and be careful not to leave lumps.
For frying, take a pan with high sides and bring it to boiling vegetable oil. His number should be such that it surrounds the fish on all sides (about 1-1,5 cm from the bottom of the pan).
Dip the fillets in the batter, lay them in boiling oil and fry over moderate heat for 5-7 minutes on each side until Golden brown. The finished portions are put on a paper napkin or towel to stack fat.
Fish in batter you can prepare the sauce. Chop the garlic and dill, squeeze lemon juice, if desired and add the lemon pulp. Connect the ingredients with mayonnaise, salt, pepper and stir well or blend using a blender.
Lay pieces of fish on plates, pour sauce and garnish with sprigs of greenery. The remaining sauce, put in a gravy boat and serve separately.