Ingredients
- 500 g stockfish
- 5 cloves of garlic
- 1/2 bunch parsley
- 20 g fresh yeast
- 300 ml beer
- 2 eggs
- 200 g flour
- salt
- 400 ml oil for deep-frying
Preparation
1. Soak the stockfish in water for about 12 hours, changing the water at least three times.
2. Pat the stockfish dry, then cut into bite-sized pieces.
3. Peel the garlic and mince it along with the parsley. Dissolve the yeast in the beer. Whisk these with the eggs, add flour and stir into a smooth batter before adding salt.
4. Add oil to the pan and heat at the highest level up to the roasting window, then switch to medium level.
5. Dip the stockfish pieces in the beer batter and deep-fry them in batches, uncovered, until they are golden. Remove with a skimmer and let dry well on a paper towel.
This recipe has been tested and approved by AMC.
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