Deep-fried perch in batter, a starter or main dish with a delicate flavor, perfect for serving to friends and family.
The unique aspect of the batter is that it contains no eggs, just all-purpose flour and cold sparkling water with a pinch of salt, making it light and perfect even for those intolerant or allergic to eggs.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: About 15 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for deep-fried perch in batter:
- 1.1 lbs perch fish
- 1 1/4 cups all-purpose flour
- 1 cup sparkling water (cold from refrigerator)
- to taste fine salt
- to taste vegetable oil (for frying)
Tools for deep-fried perch in batter:
- 1 Cutting Board
- 1 Knife
- 1 Bowl
Steps for Preparing and Cooking Egg-Free Deep-Fried Perch in Batter:
Place the perch fillet on a cutting board (we cover it with a sheet of parchment paper), halve it lengthwise, check for any bones (they are very large and easily felt when running your hand over the fish), then cut each piece into chunks about 2 inches (5 cm) thick (you can choose your desired size).
In a bowl, sift the flour, gradually add the cold sparkling water from the refrigerator, and start mixing the ingredients with a whisk. Once a smooth batter forms, season with salt (do not overdo it as the fish tends to be salty).
Take a high-edged pan, add the vegetable oil, and once it’s hot (to be sure it’s at the right temperature, insert a toothpick in the oil; if many bubbles form around it, the oil is hot).
Dip the perch pieces in the batter and then place them in the hot oil to cook. BE CAREFUL to keep the flame medium as the fish needs to cook inside; too high a flame will brown the batter quickly but won’t cook the fish well inside.
Place the cooked fish on paper towels to absorb excess oil, lightly salt, and serve.
Advice:
If you like, you can add a squeeze of lemon, but only just before consuming; otherwise, the batter will soften when in contact with the lemon juice.
