Friday, March 16, 2012
Beer Battered Fish
Beer battered fish anyone???
This beer batter recipe is the. bomb. dot. com.
Let me give you a little history…
I grew up in a fishing family. We spent our summers lobstering and fishing in the keys. Fresh fish to me is literally a couple hours old (spoiled – i know)… which come to think of it is probably the reason I don’t like salmon (it’s way fishy tasting to me!).
One of the best guilty pleasures in life is a big ol’ piece of beer battered fish. A squeeze of lemon and nothing else. Oh. baby.
This particular recipe originated from a really old cookbook (I think it was called Lyndmann’s… & i can’t find it anywhere online), but my Grampie and his friend adapted the recipe through the years and then passed it on to me… I made a few more adaptations and the below recipe is the result.
You could dunk ANYTHING in this batter, fry it up, and it’ll taste PHENOMENAL. seriously.
Anyways, I’m off to the welcome reception at Food Blog Forum Orlando!!!! WOOO HOOOO!!!!! Come say hi if you are going to be there!!! 🙂
Beer Battered Fish
Yield: 6-8 servings
Prep Time: 15 minutes
Total Time: 30-45 minutes
... THE best beer battered fish I've ever had ;)
For the Beer Batter:
2 cups all-purpose flour
2 tablespoons double acting baking powder
1 tablespoon salt
1 tablespoon garlic powder
2 teaspoons sugar
2 teaspoon chili powder
1 teaspoon black pepper
3/4 teaspoon cayenne pepper (*Use more like a FULL teaspoon)
2 tablespoons light olive oil
2 cups- BEER (+plus enough to thin out the batter - about 1 cup or so)
For the Fish:
2 pounds fish fillets, cut into 1-inch wide strips (May use any type of fish)
1 cup flour, for DREDGING
PEANUT or CANOLA Oil for pan (or fryer)
Slice fillets into long strips, 3/4 inch by 1 1/2 inch cross section. Dry well.
Mix dry beer batter ingredients first, then add oil & BEER until just a little thinner than pancake batter. Heat peanut or canola oil in deep fryer/pan to approximately 300-325 degrees F (when oil is too hot is lifts the batter off of the fish).
Roll fish strips in flour and then place in the batter. Using tongs, lift strips from batter and ease into the hot oil. Fry approximately 5 or 6 strips at a time. Fry about 2 to 3 minutes until golden brown. Lift basket, drain on a large serving platter lined with paper towels.
Serve hot with fresh lemons and tartar sauce!