Rinse fish fillet, rub dry, sprinkle with juice of one lemon, let stand about 1/2 hour, rub dry repeatedly, sprinkle with salt, cut into portion pieces.
For the dough, sift wheat flour into a large enough bowl, make a dent in the center. Whisk egg with salt, milk, a little bit of it in the bulge form, from the center stir through egg milk and flour, gradually add the remaining egg milk, melted butter, making sure that there are no lumps.
Dip the fillet pieces into the batter with a fork, float and bake in boiling rendering fat until brown and crisp, drain.
About 10 min.
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