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Beer Batter Fish Print Email


For the Batter:
1 cup all-purpose flour
1 cup cornstarch
one 12-ounce can beer (ale, larger)
1 large egg
1 teaspoon kosher salt

For the Fish:
6 cups peanut or canola oil
1 pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than -inch thick
salt and pepper
malt vinegar, or lemon

For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.

For the Fish: Pour oil into a large Dutch oven. Turn heat to medium and bring to a temperature of 375F.

Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.

When oil is at 375F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350F. Cook until fillets are golden brown, about five minutes.

Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.

serves 4 people, active time 45 minutes, total time 20 minutes
http://www.seriouseats.com/recipes/2011/02/beer-battered-fish-recipe.html
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