Instructions

1. 1

   Rinse the pieces of fish in cold water, pat them dry, drizzle them with the lemon juice and season them with the salt and pepper.

2. 2

   Separate the egg. For the beer batter, stir the plain flour smooth with the pale lager, the egg yolk and the salt for the batter and leave the batter to rest, covered.

3. 3

   For the remoulade, chop the gherkin, the capers and the shallot very finely. Mix them with the mayonnaise, the chopped parsley and the medium-hot mustard and chill.

4. 4

   Whisk the egg white until stiff and fold it lightly into the beer batter.

5. 5

   Heat the rapeseed oil in a tall pan to 175 °C. Fine bubbles will then rise around the handle of a wooden spoon held in the oil.

6. 6

   Pat the pieces of fish dry, draw them through the batter one at a time, let them drain briefly and fry them golden brown in the hot oil in batches. The fish is done when the flesh under the crust is white and opaque and comes away in flakes.

7. 7

   Drain the Backfisch on kitchen paper. Cut the lemon into wedges and serve them with the remoulade alongside the fish.