Perch fish fillet in beer batter and orange, lime and mint yogurt sauce

Perch fish fillet in beer batter and orange, lime and mint yogurt sauce

Ingredients
Perch fillet in beer batter:
500 grams perch fillet
90 grams flour
45 gram. corn flour
5 grams salt
230 grams cold beer that we leave open for sometime before the use
10 grams baking poweder
flour to cover the fish
sunflower oil for the frying
salt

For the sauce:
300 grams yogurt
10 grams fresh orange juice
10 grams fresh lime juice
5 grams orange zest
3 grans fresh spearmint, finely chopped

Preparation:
In a bowl, we put the ingredients, except the fish, the sunflower oil, the orange juice, the lime juice, the yogurt and the orange zest, and we mix well till they have combined fully.  In a cooking pot, we add enough sunflower (so that the fish fillet can deep fry) and we put on high heat.  We bring the olive to the 180C and we maintain so.  We dry the fish fillet well and we salt it from both sides.  We cover the fillet with flour and then we dip it in the batter till fully covered.  We hold over the bowl for a little while so that excessive batter leaves.  We fry the fillet till it has taken nice golden/light brown color.  We take it of the oil and we put on a plate with absorbing paper to leave the extra oil out.  We salt, if needed.  We serve with the yogurt sauce that we have made with the yogurt, the orange/lime juice, the zest and the spearmint.

ps: We can use any kind of white fish, such as sole fish, cod fish or anything else we like!

Itadakimasu!

Dix Love,