Approx. 752 kcal (3150 kJ) / 38 g protein / 44 g fat / 38 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Wash and dry the cucumbers, peel if desired and slice into thin slices using a mandolin slicer. Mix the cucumber slices in a bowl with the salt and let stand for 30 minutes in the water. For the batter, separate the eggs. Mix the flour with the egg yolks, beer and 0.5 tsp salt quickly until smooth (should any clumps form, give it a few turns with the hand blender). Let the dough set for 30 minutes.
2. For the salad dressing, in the meantime mix the sour cream, vinegar, sugar, pepper and oil. Wash the dill, shake dry, chop finely without the thick stalks and stir in. Squeeze the cucumber slices by hand and mix with the salad dressing. Season with salt and pepper.
3. Beat the egg whites until stiff and very gently fold into the batter. Rinse the fish fillets in cold water and pat dry. Remove any remaining bones ff necessary. Drizzle the fillets with lemon juice and season with salt and pepper. Heat the oil for frying in a saucepan, until bubbles reach the handle of a wooden spoon when dipped in the oil.
4. Soak the fillets into 2 portions in the batter and allow to drain slightly. Then add the fillets to the hot oil and fry 6-8 minutes, occasionally turning until golden brown. With a skimming ladle, remove the fish, let the excess oil drain off and place on kitchen paper to soak up any oil. Serve with the cucumber salad.
*Tip for successful preparation:
Be sure not to fry too many pieces of fish at a time. They cool the oil too much, the pores of the batter will not close immediately, and the fish soaks up fat.*