My Drunken Fish Fillet
It made me giggle when I tasted my drunken fish fillet. It was such a pure joy to discover its taste..soft, white, tender and juicy..it actually melts in my mouth. The best thing about this recipe is that everybody loves it! Hurray!
Total Steps
8
Ingredients
12
Tools Needed
7
Ingredients
- 12 fish fillet
- salt (for fish fillets)(optional)
- ground white pepper (for fish fillets)(optional)
- 2 teaspoons rice wine
- 3/4 cup beer
- 2 eggs, separated (yolks and whites)
- 1/2 cup all purpose flour(optional)
- 1/2 teaspoons salt
- oil (for frying)(optional)
- Yamasa soy sauce
- wasabi (from tube)
- lemon juice
Instructions
Step 1
In a mixing bowl, combine the beer, egg yolk, all purpose flour, and 1/2 teaspoon salt.
Step 2
Beat the mixture well with a whisk until it becomes thick and smooth.
Step 3
Set the batter aside in the fridge for one hour to chill.
Step 4
Sprinkle salt and ground white pepper generously over the fish fillets. Gently pat them to ensure they are well coated. Splash the rice wine over the fish and marinate for 15 to 20 minutes.
Step 5
Before cooking, whip the egg whites in a separate clean bowl until they become soft and foamy.
Step 6
Gently fold the whipped egg whites into the prepared batter. Mix carefully to incorporate without deflating the egg whites.
Step 7
Heat oil in a frying pan over medium-high heat. Dip each fish fillet into the 'drunken' batter, ensuring it's fully coated. Fry 3 pieces at a time until golden brown and cooked through, flipping as needed.
Step 8
For the dipping sauce, combine Yamasa soy sauce, wasabi (from tube), and lemon juice in a small bowl.