Crispy pike fillets

Ingredients

• 350 g all-purpose flour
• 50 g corn starch
• 10 g baking powder
• 250 ml of beer
• A boneless pike fillet

Preparation

1. In a bowl, mix the flours with the baking powder. Add the beer to obtain a homogeneous dough. Let the dough rest for 30 minutes.
2. Cut the fillets into small portions and soak them in the dough and fry them in an extremely hot frying pan at 180°C until coloured.
3. Remove and place on absorbent paper.
4. Serve with tartar sauce.