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  Gone Fishing  Fish Cuisine

Beer-Batter Fish [3]

This Recipe the courtesy of Steve Wade from FishBytes

From: Steve Wade
Sent: Monday, 17 June 2002 20:06
To: [email protected]
Subject: ANOTHER Beer Batter!!

Any good for FSA... BEER batter #347,651 [It's the ONLY one I use...]



1 cup SR flour
1 cup plain flour
1/2 cup corn flour [makes for a crispier batter]
1 teaspoon curry powder [mild or hot varieties]
1/2 teaspoon season salt [or similar]
1/4 teaspoon cracked pepper
1/4 cup lemon juice [real stuff]
Almost 2 cans 375 ml of favourite beer [I prefer West End Draught]

This mix will do about 20 fillets

NOTE: You may need a little extra or less beer depending on how big or small the "cups" are... Either way the consistency should be such that you can stick a spoon in the mix and the batter should stick to it when pulled out. When finished with beer cans, drain contents.

Dust all fillets in flour before "battering". This ensures the batter stays stuck to the fish. I put the dry fillets into a freezer bag with 1/2 cup of flour and shake. You can lightly season the flour too if you wish.

Melt 2 tablespoons of butter in the pan on high. Dip fillets in mix, carefully wiping the excess off the fillet on the side of the bowl before laying in the pan, skin down.

Cook for about 2 minutes a side. This does depend on your pan temperature but the trick is to cook them hot and fast. Whiting fillets left too long go dry and rubbery easily.

Serve with chips and/or salad. A nice glass [or 2 or 3] of Chardonnay or Reisling add to the experience.

This Recipe the courtesy of Steve Wade from FishBytes

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