Fish fillets in beer batter with fried mushrooms and mashed potatoes
- 400–500 g king oyster mushrooms and shiitake mushrooms
- 1 kg cod cut into 5–6 cm slices
- for the purée: 1 kg yellow potatoes, 2 tablespoons of butter, 150 ml milk, salt
- for the beer batter: 100 g flour, 250 ml beer, 1 egg
- garlic powder
- ground ginger
- oil, salt and pepper
Rinse the mushrooms under running water. Slice the king oyster mushrooms into rings and the shiitake into strips. Season with salt, pepper, garlic powder and ground ginger, then fry in a hot pan in a little oil for 6 to 7 minutes.
Combine the ingredients for the beer batter and chill thoroughly in the refrigerator. Dip the fish slices into the chilled batter and fry briefly in hot oil, taking care not to let the batter burn. Turn the slices carefully, as the batter tends to come away from the fish.
Peel the potatoes, then boil, drain, and mash. Add the butter and warmed milk, season with salt, and mix together until creamy. Make sure to use potatoes that are suitable for boiling.
A perfect festive fish dish.