In the Middle Ages drinking unboiled water was risky. The Alternative to water was .... beer. This tipple contains alcohol and hops, which protects it against going off and stops people from getting ill. In the Middle Ages beer was drunk for breakfast, dinner and supper. It was significantly weaker and tasted different.

Today, apart from its obvious use, beer acts as an ingredient for a few dishes as well. I should mention hock or rib stew with beer or beer soup, which are both very popular. Today I would like to share with you a recipe for fish in beer batter. The only condition is that the beer must be fresh, which means directly after opening the bottle. For people who don't like beer, I recommend batter with sparkling water and curry. Due to this coating, the fish stays juicy.

Ingredients:

400g of fillet of white fish (e.g. halibut)

100ml of milk

200ml of light beer (or sparkling water)

1 teaspoon of curry powder

1 egg

flour

salt and pepper

oil

Clean the fish and dry it with a kitchen towel. You should not cover wet fish with dough. Cut the fish into small pieces (about 4-5cm) and spice them up with salt and pepper. Mix the milk with the beer (or sparkling water and curry), salt slightly and add the egg. Mix them in thoroughly. Stir constantly while adding flour until the dough is like a thick cream. Cover the pieces of the fish with the dough. Deep fry them until the pieces are slightly brown. Remove them from the fat and dry them with a kitchen towel. Serve sprinkled with lemon juice.

Enjoy your meal!