Pike Fillets in Beer Batter

Cut the pike fillets into smaller pieces as you like, sprinkle with the juice of one lemon and marinate.

Put the flour in a suitable bowl and make a bulge in the center. Add a little salt. Pour in the beer and quickly mix it all together to form a dough. When you dip a finger into it, a layer of dough should stick, but the dough should not be too thick.

Cover with a dish hangl and rest for an hour. Just before using, whip the egg whites until stiff and gently fold them into the beer batter.

Heat the oil in a deep fryer to 180 °C. Rub the pike fillets dry with kitchen roll, season with salt and season with pepper. Turn in the beer batter to the other side and then fry in batches in the hot oil until done. Drain on kitchen roll.

Serve with a mayo or tartar sauce.

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