Rockfish a la Bavaria

 

8 rockfish fillets, skinless and boneless
Beer Batter (recipe follows)
Dill Sauce (recipe follows)

Prepare Dill Sauce and Beer Batter. Dip fish in Beer Batter and place in hot skillet containing enough oil so fish can float. Fry until golden brown, then drain on paper towels. Serve with Dill Sauce on the side. Serves 4.

Dill Sauce:

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2 teaspoons butter
1 cup flour
2 cups veal stock or chicken stock
1/8 teaspoon salt
fresh dill, chopped

Melt butter. Add flour, stir and cook, making sure mixture doesn't change color. Add stock and simmer for 30 minutes, stirring occasionally. If necessary, add more stock. Strain through cheesecloth and add dill.

Beer Batter:

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4 cups sifted flour
3 cups pale lager beer
2 1/2 cups cold water
3/4 cup oil
4 egg yolks
1 teapoon salt
1 teaspoon sugar
pinch of nutmet (optional)
8 egg whites

Place four in a bowl, making a well in the center. Add beer, water, oil, egg yolks, salt, sugar and nutmeg and blend into flour. Beat egg whites until stiff but not dry and fold into flour mixture.

-Recipe courtesy of Hans Cooper, executive chef at Schmankerl Stube