Tuesday, June 14, 2016

#3888 - Beer Battered Fish

(by Shirley McNevich)

canola oil (for frying)
8 - 4oz. fish fillets
1 cup flour + extra for dredging
2 TBSP garlic powder
2 TBSP paprika
2 tsp. salt + extra
2 tsp. fresh ground black pepper + extra
1 beaten egg
1 - 12oz. bottle of beer

Rinse the fish fillets in cold water and pat them dry with paper towels. Salt/pepper both sides of each fish piece to your taste. In a bowl add 1 cup flour, 2 TBSP garlic powder, 2 TBSP paprika, 2 tsp. salt and 2 tsp. pepper--stir to mix. Add the beaten egg--stir. Slowly add the beer while stirring--only add enough beer until you have a thin batter. In a cast iron skillet over medium heat add canola oil to about 1" to 1 1/2" deep. Heat the oil to 365 degrees. Place some extra flour in a bowl for dredging. One at a time, dredge both sides of a piece of fish in the bowl of flour. Dip the dredged fish piece into the batter, then place it immediately into the hot oil. Repeat with all fish pieces. Fry the fish until the bottoms are browned, then turn them until other sides are browned. Place them on paper towels to soak up extra oil.

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