Side Pannel
Fried Fish with Beer Batter
Ingredients List
- 2 lb White fish fillets
- Oil for deep frying
- 1 Egg
- 1 c Lager beer
- 2 tb Vegetable oil
- 1 1/4 c Flour
- 1 ts Black pepper
- 1 ts Salt
- 1/2 ts Cayenne pepper
Directions
Put oil in dutch oven or other deep pot to a depth of at least 3". Set over
medium-high flame. Cut fillets into pieces about 2"x4". In a bowl, mix egg,
beer and 2 TBL oil together. Stir in flour and spices. Mix until batter is
smooth; it should be a little runny. When oil is hot (350-360F degrees),
dip fish into batter with tongs or fingers, allowing excess batter to drip
back into the bowl. Gently place fish in the oil and cook until golden
brown, about 5-7 minutes.
Do not crowd fish; cook in batches. Drain on paper towels and serve
immediately. HINTS Use dark beer for stronger flavor. Don't skimp on oil,
and use a large pot, not a skillet. Use a skimmer between batches to remove
burned bits of batter. Pat fish dry before dipping into the batter.
medium-high flame. Cut fillets into pieces about 2"x4". In a bowl, mix egg,
beer and 2 TBL oil together. Stir in flour and spices. Mix until batter is
smooth; it should be a little runny. When oil is hot (350-360F degrees),
dip fish into batter with tongs or fingers, allowing excess batter to drip
back into the bowl. Gently place fish in the oil and cook until golden
brown, about 5-7 minutes.
Do not crowd fish; cook in batches. Drain on paper towels and serve
immediately. HINTS Use dark beer for stronger flavor. Don't skimp on oil,
and use a large pot, not a skillet. Use a skimmer between batches to remove
burned bits of batter. Pat fish dry before dipping into the batter.
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