Fried fish with mayo potatoes is a classic of home cooking that wins over with its simplicity and flavor. This recipe, ideal for a family lunch or a picnic, combines juicy hake fillets with a crispy coating and potatoes with carrot in mayonnaise that balance the dish. The technique is easy to follow, perfect for novice cooks who want to achieve a golden and tasty result.
The secret lies in the marinade with lemon and garlic, which adds freshness to the fish, and in the beer batter, which creates a light and airy texture when fried. It is served with a side of boiled potatoes and carrot, mixed with mayonnaise, which provides creaminess and a contrast of temperatures. It is a versatile preparation: you can use other white fish such as whiting or sole, and add herbs like dill to vary the flavor. In addition, it is perfect to accompany with a cold lemonade or a light white wine.
Go ahead and prepare this dish that delights both young and old, and that will become a staple in your recipe book.
Cook
40 min
Servings
5
I marinate the fish in the juice of a chopped lemon with garlic
While I prepare the milkshake, I beat the egg until it is well mixed, then I add the spoonfuls of flour and beer, little by little I add garlic, salt, oregano, pepper.
Mix with a balloon whisk until it is neither too liquid nor too thick, similar to the pancake mix.
Heat the oil over medium heat, pass the fish through flour and then through the milkshake and fry it for about 4 minutes on each side or until golden brown.
For the potatoes, I peel them and cut the carrot into squares, peel it and cut it in half and cook it in a pot with water and salt and leave it for about 25 minutes or until the potatoes and carrots are soft, once they are soft, strained and cold, I chop the carrot into squares and mix with mayonnaise and serve with the fish.
