-
Separate the eggs. Lightly beat the egg yolks.
-
Whisk together the flour and 1/4 teaspoon sea salt.
-
Stir in the egg yolks.
-
Mix in the beer to the batter a little at a time.
-
Add the chives, parsley, and dill.
-
Whip the egg whites until foamy, Add a pinch of salt. Keep whipping until stiff peaks form.
-
Fold the egg whites into the batter.
-
Rinse the fish fillets and pat dry.
-
Cut each fillet into thin strips about 1/2 inch wide each.
-
Season the fish fillet strips with sea salt and freshly ground pepper.
-
Place a layer of paper towels next to the stove.
-
Place a small plate next to the stove sprinkled with a generous layer of flour.
-
Heat the canola oil in a large frying pan.
-
Dredge the fish fillet strips in flour, then coat them with the beer batter. Add to the hot oil.
-
Fry for 5-8 minutes. Make sure to turn the strips so both sides are cooked evenly.
-
When the turn crispy and golden, transfer to the paper towels.
-
Let drain. Gently pat off the excess oil..
-
Arrange on a platter. Serve with the apple mustard cream.