beer battered fish
Posted: Sun May 20, 2007 1:59 pm
Here's one I found online at www.allrecipes.com, and it is cheap, easy and delicious!
INGREDIENTS
2 pounds of white meat fish filets (skin removed, bones removed). Bass, perch, tilapia, cod, catfish, etc are all great choices for your filets.
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
vegetable oil
DIRECTIONS
1) Cut fish filets into bite size pieces
2) In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
Place the bite size pieces in the batter mixture, coat well, and let stand for 15 minutes.
3) Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.
*NOTE. You do not need a deep fryer for this. I do not have one, and they turn out just as well. Instead of a deep fryer, get a deep cast iron skillit, or a deep cooking pot. Add enough oil, so that the fish pieces float freely. Heat first, then add the fish. Don't add too many at one time, and like step three said, cook them in batches.
INGREDIENTS
2 pounds of white meat fish filets (skin removed, bones removed). Bass, perch, tilapia, cod, catfish, etc are all great choices for your filets.
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
vegetable oil
DIRECTIONS
1) Cut fish filets into bite size pieces
2) In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
Place the bite size pieces in the batter mixture, coat well, and let stand for 15 minutes.
3) Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.
*NOTE. You do not need a deep fryer for this. I do not have one, and they turn out just as well. Instead of a deep fryer, get a deep cast iron skillit, or a deep cooking pot. Add enough oil, so that the fish pieces float freely. Heat first, then add the fish. Don't add too many at one time, and like step three said, cook them in batches.