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Beer Battered fish Fingers with apple mustard cream

Beer Batter Fried Fish Fingers with Apple Mustard Cream

Course Dinner, Lunch
Cuisine American
Keyword apple cream, apple mustard cream, fish fillets, fish fingers, fried fish, fried fish fillets
Prep Time 25 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the apple mustard cream:

  • 1 sweet apple like Braeburn or Gala varieties
  • 1 tablespoon sweet and spicy mustard
  • 1 teaspoon honey*
  • 1 cup sour cream
  • salt and freshly ground pepper to taste
  • Fresh dill for garnish

For the Fish Fillets:

  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 3/4 cup light beer pale lager
  • 1 tablespoon of chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh chopped dill plus a few sprigs for garnish
  • Canola oil for frying. The oil should level out at 1/4 inch above the bottom of the pan.
  • 4 (1-1+1/2 pounds) boneless, skinless fish fillets of moderately firm texture such as cod or perch.
  • Extra flour for dredging.
  • Sea salt and freshly ground pepper

Instructions

Make the Apple Mustard Cream:

  1. Peel and core the apple. Chop the apple flesh into small pieces.
  2. Whisk together the sour cream and mustard.
  3. Season the cream with salt and freshly ground pepper to taste.
  4. Mix in the apple pieces. Garnish with dill. Set aside.

Make the Beer Battered Fish Strips:

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

Recipe Notes

*If you only have regular or spicy mustard, whisk in one teaspoon of honey to the sour cream, apple mixture.