Flounder in beer batter

Preparation

Wash the fish, gut and cut out the fillets. Dry them with a towel. Sprinkle them with salt and pepper.

Mix the flour with the beer using a whisk (it should be very cold) along with the baking powder. The consistency of the batter should resemble pancake batter, not too thick. Set it aside for a few minutes, preferably in the fridge, to keep it cold.

Coat the fish in flour, but not too thickly. Shake off the excess flour from the fish. Dip the fish fillets coated with flour into the batter. Fry it in deep oil for a few minutes until it is nicely fried on all sides and turns crispy.

Fry the pressed garlic clove, spinach, and sugar snap peas with a tablespoon of clarified butter.

Combine natural yogurt with a teaspoon of pesto, then season to your taste.

Recipe by Gosia Kurek, check out my Instagram "gohfitfan".