Dinner Tonight: Beer-Battered Fish

Name: Dinner Tonight: Beer-Battered Fish
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams beer (ale, larger); 1 liters peanut or canola oil; 680 grams skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick; 237 milliliters cornstarch; 1 large egg; 237 milliliters all-purpose flour; 1 teaspoon kosher salt; 4 servings malt vinegar, or lemon; 4 servings salt and pepper

Need a dairy free and pescatarian main course? Dinner Tonight: Beer-Battered Fish could be a super recipe to try. This recipe serves 4. One serving contains 713 calories, 35g of protein, and 36g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 20 minutes. A mixture of kosher salt, canolan oil, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.

Ingredients you will need

Corn Starch

All Purpose Flour

Beer

Salt

Egg

Equipment you will use

Whisk

Bowl

Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.

Ingredients you will need

Salt And Pepper

Fish Fillets

Equipment you will use

Paper Towels

Bowl

When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Tongs

Bowl

Drain fish fillets on a baking sheet covered with paper towels.

Ingredients you will need

Fish Fillets

Equipment you will use

Baking Sheet

Paper Towels

Serve with cole slaw, malt vinegar, lemon, or whatever you like best.

Ingredients you will need

Malt Vinegar

Lemon

Equipment

Ingredients

Servings:

340grams

beer (ale, larger)1liters

peanut or canola oil 680grams

skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick 237milliliters

cornstarch 1large

egg 237milliliters

all-purpose flour 1teaspoon

kosher salt 4servings

malt vinegar, or lemon 4servings

salt and pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.