4 Serves
45 Mins
In a mixing bowl, whisk together the beer, egg yolk, all-purpose flour, and salt until smooth. Cover and refrigerate the batter for one hour to allow the flavors to meld and the batter to thicken.
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Vitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
298 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
509 mg / 1,250 mgPotassium
680 mg / 4,700 mgSodium
949 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
356 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Season the white fish fillets evenly with salt and pepper. Drizzle with rice wine and let them marinate for 15 to 20 minutes.
In a separate bowl, whip the egg white until soft, foamy peaks form. Gently fold the whipped egg white into the chilled beer batter.
Heat cooking oil in a deep-frying pot or wok to 175°C. Dip the marinated fish fillets into the batter, ensuring they are well-coated, and fry three pieces at a time until golden brown and crispy.
Prepare the dipping sauce by combining soy sauce, wasabi paste, and fresh lemon juice in a small bowl. Serve immediately with the hot fried fish.
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