Fried fish in Bavarian dough Recipe

For Bavarian liquid dough, only light-colored beer is used, dark beer will make the dish bitter. The liquid dough should be slightly salted, and the fish does not need to be salted at all. Beat the eggs, salt and sugar slightly with a fork, add the milk, beer and sifted flour (add the flour step by step).

Mix everything carefully so that the flour opens well. The dough should be about the same as it is for crepes. Cut the cleaned and washed fish into portions (3-4 cm thick) and dry with a paper towel.

Pour oil into the pan to a height of at least 1 cm and heat well. Soak the fish pieces in the liquid dough and fry until golden crust. Transfer the finished fish to a paper towel to remove excess fat. The dish is ready.