BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
FISH IN BEER SAUCE
Beer sauce... put it together with fish and lots of crusty bread and/or potatoes with all the toppings, and this one will please the guys for sure! :)
Provided by Julesong
Categories Vegetable
Time 35m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- In a very large skillet, melt together the olive oil and butter, then sauté diced onion over medium-low heat until it is translucent, about 5 to 7 minutes.
- Stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat.
- Add the beer, brown sugar, mustard, pepper, and Worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste.
- Place fish pieces in the skillet and cook until fish flakes easily with a fork.
- Serve and enjoy!
- Note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them.
BEER-BATTERED FISH WITH TARTAR SAUCE
One of the things that sticks out most in my mind about my last trip to Ireland is how incredibly good the fish and chips are. They were served in a newspaper cone that was stuffed with waffle fries and fish. This recipe brings back those fond memories. the secret for a crackling crisp coating is to fry fish in small batches. Too many pieces will cool the oil, and the fish will be soggy and greasy. Serve with your favorite chips. The Cod Clan: Atlantic pollack, haddock, and hake are among the members of the extensive cod family. Although these fish vary slightly in terms of texture and flavor, one can generally be substituted for another. Small cod are often called scrod and can certainly be used here. Beer is your best bet to accompany this recipe. If you opt to drink wine, look for one that will mimic beer's palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
- Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
- Heat about 3" of oil to approximately 365° in a medium sized pot.
- Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
- Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish.
- Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
- Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
- Repeat in batches with the remaining fish.
- Serve with the tartar sauce.
Nutrition Facts : Calories 578.6, Fat 22.8, SaturatedFat 3.6, Cholesterol 159.6, Sodium 708.3, Carbohydrate 41, Fiber 1.2, Sugar 4.1, Protein 46.5
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