PREPARATION:
1. Drain the herrings, dab them with a paper towel and put into the fridge for circa 30 minutes.
2. Batter: mix well all ingredients and then slowly add the beer with constant stirring. The dough should be thick but also smooth. Put it in the fridge for 30 minutes.
3. Tzatziki sauce:Cut the cucumber lengthwise in 4 pieces, remove the seeds and then grate it into flakes on a course hand grater, so that the green skin remains whole. Squeeze out the juice excess from the flakes.
Blend the peeled bulb of garlic with oil or olive oil with a hand blender until you get a creamy consistence.
Place the Greek-style natural yoghurt into a bowl, add the prepared cucumbers and garlic puree. Mix and season to taste. In the Tzatziki sauce salt and pepper should have pronounced taste. Put it into the fridge.
4. Lightly coat the herring fillets with flour and then batter them in the beer-coating. Add them carefully to the rapeseed oil that has been heated to the temperature of 160⁰C.
5. Fry the filets on both sides until they get gold brown on both sides.
6. Serve together with the previously prepared Tzatziki sauce und French fries.
Bon Appetit!
1. Drain the herrings, dab them with a paper towel and put into the fridge for circa 30 minutes.
2. Batter: mix well all ingredients and then slowly add the beer with constant stirring. The dough should be thick but also smooth. Put it in the fridge for 30 minutes.
3. Tzatziki sauce:Cut the cucumber lengthwise in 4 pieces, remove the seeds and then grate it into flakes on a course hand grater, so that the green skin remains whole. Squeeze out the juice excess from the flakes.
Blend the peeled bulb of garlic with oil or olive oil with a hand blender until you get a creamy consistence.
Place the Greek-style natural yoghurt into a bowl, add the prepared cucumbers and garlic puree. Mix and season to taste. In the Tzatziki sauce salt and pepper should have pronounced taste. Put it into the fridge.
4. Lightly coat the herring fillets with flour and then batter them in the beer-coating. Add them carefully to the rapeseed oil that has been heated to the temperature of 160⁰C.
5. Fry the filets on both sides until they get gold brown on both sides.
6. Serve together with the previously prepared Tzatziki sauce und French fries.
Bon Appetit!
BEER-BATTERED FISH & CHIPS
OF KOŁOBRZEG STYLE-HERRING WITH TZATZIKI SAUCE
- 150 g Kołobrzeg-style herrings
- 150 g French fries
- 100 g wheat flour
- 100 g maize flour
- 100 g potato flour
- 40 g baking soda
- 10 g backing powder
- 300 ml light beer
- 2 eggs, optional more eggs can be added
- 10 g salt
- 400 g natural Greek-style yoghurt
- 1 fresh long cucumber
- 10 g garlic-oil puree
- 50 ml olive oil
- pepper, salt to taste
- 500 ml rapeseed oil for frying
Batter:
Tzatziki sauce:
BEER-BATTERED FISH & CHIPS
OF KOŁOBRZEG STYLE-HERRING WITH TZATZIKI SAUCE
- 150 g Kołobrzeg-style herrings
- 150 g French fries
- 100 g wheat flour
- 100 g maize flour
- 100 g potato flour
- 40 g baking soda
- 10 g backing powder
- 300 ml light beer
- 2 eggs, optional more eggs can be added
- 10 g salt
- 400 g natural Greek-style yoghurt
- 1 fresh long cucumber
- 10 g garlic-oil puree
- 50 ml olive oil
- pepper, salt to taste
- 500 ml rapeseed oil for frying
Batter:
Tzatziki sauce:
PREPARATION:
1. Drain the herrings, dab them with a paper towel and put into the fridge for circa 30 minutes.
2. Batter: mix well all ingredients and then slowly add the beer with constant stirring. The dough should be thick but also smooth. Put it in the fridge for 30 minutes.
3. Tzatziki sauce:Cut the cucumber lengthwise in 4 pieces, remove the seeds and then grate it into flakes on a course hand grater, so that the green skin remains whole. Squeeze out the juice excess from the flakes.
Blend the peeled bulb of garlic with oil or olive oil with a hand blender until you get a creamy consistence.
Place the Greek-style natural yoghurt into a bowl, add the prepared cucumbers and garlic puree. Mix and season to taste. In the Tzatziki sauce salt and pepper should have pronounced taste. Put it into the fridge.
4. Lightly coat the herring fillets with flour and then batter them in the beer-coating. Add them carefully to the rapeseed oil that has been heated to the temperature of 160⁰C.
5. Fry the filets on both sides until they get gold brown on both sides.
6. Serve together with the previously prepared Tzatziki sauce und French fries.
Bon Appetit!
1. Drain the herrings, dab them with a paper towel and put into the fridge for circa 30 minutes.
2. Batter: mix well all ingredients and then slowly add the beer with constant stirring. The dough should be thick but also smooth. Put it in the fridge for 30 minutes.
3. Tzatziki sauce:Cut the cucumber lengthwise in 4 pieces, remove the seeds and then grate it into flakes on a course hand grater, so that the green skin remains whole. Squeeze out the juice excess from the flakes.
Blend the peeled bulb of garlic with oil or olive oil with a hand blender until you get a creamy consistence.
Place the Greek-style natural yoghurt into a bowl, add the prepared cucumbers and garlic puree. Mix and season to taste. In the Tzatziki sauce salt and pepper should have pronounced taste. Put it into the fridge.
4. Lightly coat the herring fillets with flour and then batter them in the beer-coating. Add them carefully to the rapeseed oil that has been heated to the temperature of 160⁰C.
5. Fry the filets on both sides until they get gold brown on both sides.
6. Serve together with the previously prepared Tzatziki sauce und French fries.
Bon Appetit!
