BEER-BATTERED FISH
This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
- Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
- With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.
Nutrition Facts : Calories 549 g, Fat 38 g, Protein 29 g
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
BEER BATTERED FISH WITH DIPPING SAUCE
This is another recipe I made for a seafood platter night it was really good and again the ingredients listed below are just a guess for 4 people I think it will be about right. As I said in previous posts because I was making this as part of a large platter I cut back on everything because of all the dishes I made. I am also listing 2 of the sauces I made below; The lemon mayonnaise I served with the fish and the twist on the more traditional cocktail sauce I served with the prawns and crab meat. The lobster tails I made from French Tarts Recipe#288456 I wanted a quick easy recipe that would taste great and not take too long as I was going to be busy preparing other dishes this was perfect.
Provided by The Flying Chef
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix).
- Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
- Lemon Mayonnaise.
- Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
- Cocktail Sauce.
- Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
Nutrition Facts : Calories 862, Fat 32.2, SaturatedFat 5, Cholesterol 208.5, Sodium 2600.5, Carbohydrate 96.2, Fiber 1.4, Sugar 26.2, Protein 44.5
BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE
Steps:
- Preheat oil to 365 degrees.
- In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
- In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by By Paula Kittelson
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g
BEER-BATTERED FISH WITH SMOKED-PAPRIKA MAYONNAISE
Categories Beer Fish Fry Quick & Easy Lunch Mayonnaise Lemon Fall Spring Capers Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.
- While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.
- While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.
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BEER BATTERED FISH - DON'T SWEAT THE RECIPE
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4.7/5 (15)Total Time 45 minsCategory Dinner, Entree, Fish, Main CourseCalories 523 per serving
- In a large bowl whisk together the flour, baking powder, and beer until smooth thin batter forms. It should be thinner than a pancake batter but slightly thicker than a crepe batter. Loosely cover with plastic wrap and let stand at room temperature for at least 30 minutes.
- Cut the cod fillets into (6-inch) strips. Pat the fish with a paper towel to make sure it is completely dry.
- Season both sides of the cod with some of the seasoning mix. Reserve half of the seasonings for the dredging flour.
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