Recipe: Fried fish with pea cream | Rhewal

Fried fish with pea cream. (Photo: Trooskos/Lapa Publishers)

Treat your family to a fried fish served with salad, rice or even a pot of hot vegetables.

Enough for 4

Ingredients

Seizure

• I ½ k (210 g) cake flour
• salt and white pepper
• I egg, separated
• I k (250 ml) cold beer
• ½ c (125 ml) ice cold water

Pea cream

• 3 k (400 g) frozen peas
• 2 tablespoons (30 ml) Clover Mooirivier butter
• 2 e (30 ml) Clover vars room
• 2 tbsp (30 ml) mint
• salt and freshly ground black pepper

For cooking

• oil for deep frying
• 4 x 175 g firm fish fillets, such as hake or Cape whitefish
• ¼ k (35 g) cake flour
• salt and white pepper

Method

1. Sift the flour into a large mixing bowl and season with salt and pepper. Make a well in the center and gradually beat in the egg yolk and beer with a wire whisk until smooth. Stir in the water and refrigerate until needed.
2. Heat the oil in a deep fat fryer to 190 °C. Or use a heavy-bottomed pan and fill it a third full with oil, and heat.
3. Beat the egg whites until stiff peaks form and fold into the batter with a metal spoon. Season the flour with salt and pepper and cover the fillets with the flour. Shake off the excess flour and dip each fillet in the batter. Make sure it is well covered.
4. Fry two pieces of fish at a time in the hot oil for 5 to 6 minutes until golden brown.
5. Scoop out with a slotted spoon and drain on kitchen paper. Keep warm while the rest of the fish is fried.

Pea cream

Cook the peas for 2 minutes. Drain and add the rest of the ingredients. Use a stick blender to cream the mixture. Serve with the hot fish fillets.

Bron: comfort food
Publisher: Lapa