Bonnies Beer Batter Fried Fish And Malt Vinegar Recipes

BEER BATTER FISH

Steps:

• 1. In a large mixing bowl, whisk together flour and beer before adding malt vinegar and paprika. Whisk until all the ingredients are very well blended. Cover with a tea towel and let it sit for 30 minutes. Start the deep fryer so it has time to reach 375ºF.
• 2. In a large shallow plate, combine flour, Old Bay seasoning and black pepper. Stir until well combined. When batter has been resting for ½ hour, dredge each fillet in the seasoned flour and shake off excess; place on a plate while doing others.
• 3. Dip fillets in the batter until well coated and lift it up so the excess batter runs off. Drop one fillet at a time in the hot oil, gently moving back and forth before letting go
• 4. DON'T overcrowd the fryer. Cook each for 6-7 minutes or until golden brown. Using thongs take fillet out of the oil and hold it a few seconds to let oil drip off. Place fillet on a plate lined with a rack and transfer into a 200ºF preheated oven to keep them warm while frying the remaining. Serve with fries, tartar sauce and a lemon wedge; sprinkle fried fish with malt vinegar
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=gR4ixeEFiGA

CLASSIC FISH AND CHIPS

Steps:

• Cut potatoes lengthwise into ½-inch strips.
• Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
• Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
• other.) Skip the next step if you're not using a basket.
• Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
• Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
• Place potatoes in single layer on cookie sheet and keep warm.
• Repeat with remaining potatoes.
• Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
• Mix flour and salt.
• Mix baking soda and vinegar.
• Stir vinegar mixture and water into flour mixture; beat until smooth.
• Dip fish into batter, allowing excess batter to drip into bowl.
• Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
• Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

BONNIE'S BEER BATTER FRIED FISH AND MALT VINEGAR

Steps:

• 1. Heat the electric skillet or deep fryer to 375 degrees. Use canola oil for frying.
• 2. Before you begin, make sure the fish is dry. This will make the batter stick to the fish. You can use any white firm fish, but cod is better.
• 3. In a pie plate, combine flour, baking soda, salt and pepper. Whisk until mixed, then add the beer and mix until smooth. You may need to add a little more beer to thin the batter.
• 4. Drop the coated fish in the hot oil. Fry about 6 to 8 minutes a side until golden brown and crispy, and then turn and cook the other side. Don't over cook. Drain fish on paper towels.
• 5. Serve with the homemade tartar sauce recipe above. Sprinkle the fish with malt vinegar. Pass the bottle at the table.
• 6. This is what it looks like! Enjoy!
• 7. Cook's tip: This is excellent served with my oven fries posted on this site. You can make either fries or the wedges/chips. They are also low in calories and fat with only 1 tablespoon of olive oil!" https://www.justapinch.com/recipe/utahn/best-oven-baked-fries/potatoes?k=oven+fries+bonnie&p=1&o=r

BEER BATTERED FISH WITH PEPPERED MALT VINEGAR

Steps:

• Pour oil into large heavy skillet or Dutch oven, filling no more than 1/3 full. Heat to 375°F on medium heat. (If using a deep fryer, follow manufacturers' instructions.) Mix malt vinegar and 1/2 teaspoon of the black pepper in a small bowl. Set aside until ready to serve.
• While oil is heating, mix flour, 1/2 teaspoon of the salt, 1/2 teaspoon of the remaining black pepper, garlic powder and paprika in large bowl. Whisk in beer and egg. Let batter rest 10 minutes.
• Dry cod with paper towels and sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon of the black pepper. Working in batches, dip fish into batter; allow excess to drip off. Transfer battered fish directly to hot oil. Fry 4 to 6 minutes or until golden brown and cooked through, turning halfway through. Drain on paper towel-lined plate.
• Sprinkle with additional salt, if desired and serve immediately with Peppered Malt Vinegar.

OLD BAY BEER BATTERED COD SANDWICHES WITH MALT VINEGAR SLAW

Steps:

• Preheat oven to 275°F
• Set a rack in the center of the oven with a baking sheet lined with parchment
• Heat 3 inches of oil in a tabletop fryer or deep Dutch oven over medium to medium-high heat to 365°F
• Whisk up Old Bay, flour, garlic powder, salt and pepper in one bowl then whisk together the beer and egg in another bowl
• Add wet ingredients to dry and combine
• Pat cod dry and wait for oil to come to temperature
• Whisk up malt vinegar, sugar, olive oil, salt, pepper and celery seed
• Add cabbage, carrot and onion, and toss to coat
• Dip fish to coat in batter then add to hot oil
• Fry in 2 batches, keeping finished pieces warm in the oven
• Plate fish on rolls lined with bread-and-butter pickles and topped with malt slaw
• Serve chips or oven fries alongside