Waller Fillets in Beer Batter on Avocado Tartar

For the catfish fillets, first prepare the dough by mixing the flour with the eggs, the beer as well as a pinch of salt to a smooth dough and let it rest for at least 1/2 hour. This then usually still pulls something and should be thinned if necessary still something.

Meanwhile, wash the catfish fillet, dab dry with kitchen paper and remove the skin. Cut into small, rather flatter cutlets and lightly salt and pepper both sides. (A pinch of cayenne also adds a racy touch).

Drizzle with a few drops of lemon juice, dredge in flour and pat well.

Heat enough lard in a large skillet. Pull the catfish pieces through the beer batter, one at a time, and fry in the hot lard until golden brown on both sides. Lift out the finished fillets, drain well or pat dry with a paper towel.

For the avocado tartare, peel, seed and finely dice the fruit. Mix with the diced bell bell pepper, shallots and freshly chopped herbs, season with salt, pepper, chili, lemon juice and a little olive oil and shape with a round cookie cutter.

Arrange the still hot, juicy Wallerschnitzel on top of the tartar.

Preparation Tip:

A wonderful fillet of catfish recipe!

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