Battered fish, which goes well not only with the traditional chips but unusual rice and tapioca crackers as well.
Ingredients
- 600g sole or any other fish of your choice
- 40g sugar snap peas
For the batter
- 500ml dark beer
- 150g wheat flour
- 5g salt
- 10g paprika powder
- 1g saffron
For the rice crackers
- 100g rice
- 400g water
- Oil
For the tapioca crackers
- 50g tapioca pearls
- 5g squid ink
- 400g water
1. Firstly, prepare the batter. Combine all the required ingredients until smooth. Cut the fish into strips, dip them into the batter and fry in the hot oil until golden and crisp.
2. Make the rice crackers. Pour the boiling water over the rice and cook until all the water evaporates and rice is overcooked. In a food processor grind the rice. Then spread the dough thinly on a silicone baking mat. Dry it in an oven at 60° C for 2-3 hours. When it is dried out, break into small pieces and deep fry in hot oil (180° C) until they rise up to the surface (similar to deep-fried donuts). Drain the fat and sprinkle with salt.
3. Make the tapioca crackers. Pour the boiling water over the tapioca pearls and cook until all the water evaporates and pearls are clear. In a food processor grind the tapioca pearls. Then spread the dough thinly on a silicone baking mat. Dry it in an oven at 60° C for 2-3 hours. When it is dried out, break into small pieces and deep fry in hot oil (180° C) until they rise up to the surface (similar to deep-fried donuts). Drain the fat and sprinkle with salt.
4. Serve the fish with crackers and sugar snap peas.
