Sea-bream in beer batter with citrus mayonnaise

Sea-bream in beer batter with citrus mayonnaise

SERVES 4 15 minutes
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INGREDIENTS

For frying the bream

  • 600 gr. bream fillet
  • 2 kg. sunflower oil
  • Salt

For the beer batter

  • 90 gr. flour
  • 45 gr. corn flour
  • 5 gr. salt
  • 230 gr. cold beer (flat)
  • 10 gr. baking powder

For the citrus mayonnaise

  • 300 gr. mayonnaise
  • 250 gr. orange juice
  • 30 gr. lime juice
  • 5 gr. orange zest
  • 5 gr. lime zest

DIRECTIONS

For frying the bream

Place a pot over high heat and add enough sunflower oil so that the fillets can “float” comfortably during frying. Bring to 180°C. Meanwhile, dry fillets well and season with salt on both sides. Dip fillets in the batter and allow excess batter to drip off. Fry until they turn an intense golden brown. Remove carefully from the oil using a spider and hold over the pot to drip. Place on adsorbent paper. Season with salt.

For the beer batter

Place all ingredients in a bowl and mix until combined well. Strain through a sieve and store in the fridge until ready to use (no longer than 30 minutes).

For the citrus mayonnaise

Simmer orange juice until reduced to approx. 80 gr. Strain and allow to cool. Mix all ingredients together in a bowl.

For frying the bream

  • 600 gr. bream fillet
  • 2 kg. sunflower oil
  • Salt

For the beer batter

  • 90 gr. flour
  • 45 gr. corn flour
  • 5 gr. salt
  • 230 gr. cold beer (flat)
  • 10 gr. baking powder

For the citrus mayonnaise

  • 300 gr. mayonnaise
  • 250 gr. orange juice
  • 30 gr. lime juice
  • 5 gr. orange zest
  • 5 gr. lime zest

For frying the bream

Place a pot over high heat and add enough sunflower oil so that the fillets can “float” comfortably during frying. Bring to 180°C. Meanwhile, dry fillets well and season with salt on both sides. Dip fillets in the batter and allow excess batter to drip off. Fry until they turn an intense golden brown. Remove carefully from the oil using a spider and hold over the pot to drip. Place on adsorbent paper. Season with salt.

For the beer batter

Place all ingredients in a bowl and mix until combined well. Strain through a sieve and store in the fridge until ready to use (no longer than 30 minutes).

For the citrus mayonnaise

Simmer orange juice until reduced to approx. 80 gr. Strain and allow to cool. Mix all ingredients together in a bowl.

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@Yiannis Lucacos

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