Monday, May 30, 2011
Beer Battered Fish
From Paula Deen
1 bottle of beer
2 cups flour, divided
Shake of kosher salt
Small shake of black pepper
Shake of garlic powder
1 1/2 pounds cod fillets (without skin or bones), cut into 1 inch wide diagonal strips
Preheat canola oil in dutch oven to 375 degrees. Depending on the size of your pot, you will need varying amounts of oil, but make sure the oil is at least 2 inches high.
In a large bowl, pour 1 bottle of beer. Sift in 1 1/2 cups of flour and whisk gently until combined. Add one large shake of kosher salt, a small shake of black pepper, and a shake of garlic powder and whisk to combine. Cut cod into 1 inch-wide diagonal strips and pat dry. Season with salt and pepper on both sides. Dredge the fish pieces in the remaining 1/2 cup flour and dip in beer batter. Add several pieces of battered fish to the oil at one time, but not so many that the oil is overcrowded or the fish will stick together. Make sure to mix the oil after adding the fish so the pieces don't stick. Turn the fish frequently and cook until cooked through, about 5 minutes. Transfer to a paper towel-lined baking sheet and season with salt immediately. Keep warm in a 225 degree oven while cooking the rest of the fish. Serve hot with tartar sauce, recipe follows.
3 large spoonfuls of mayonnaise
1 forkful of sweet pickle relish
Juice of 1/2 lemon
Lots of kosher salt and black pepper
Whisk together all ingredients and serve with fried fish. Use more mayonnaise if you want it thicker.