Dinner Tonight: Beer-Battered Fish

If you want to add more dairy free and pescatarian recipes to your repertoire, Dinner Tonight: Beer-Battered Fish might be a recipe you should try. One portion of this dish contains approximately 36g of protein, 36g of fat, and a total of 730 calories. For $4.31 per serving, you get a main course that serves 4. It is brought to you by Serious Eats. Head to the store and pick up salt and pepper, egg, malt vinegar, and a few other things to make it today. 297 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a solid spoonacular score of 78%. Similar recipes include Beer Battered Fish (For Fish N'chips), Beer Battered Fish (fish And Chips), and Beer-Battered Fish.

Servings: 4

 

Ingredients:

1 12-ounce can beer (ale, larger)

6 cups peanut or canola oil

1 ½ pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick

1 cup cornstarch

1 large egg

1 cup all-purpose flour

1 teaspoon kosher salt

malt vinegar, or lemon

salt and pepper

Equipment:

dutch oven

paper towels

bowl

tongs

baking sheet

whisk

Cooking instruction summary:

Procedures 1 For the Batter: 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. 2 For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F. 3 Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter. 4 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. 5 Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.

 

Step by step:

For the Fish

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

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

3. 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.

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

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


For the Batter

1. 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.


Nutrition Information:

Quickview
727k Calories
35g Protein
36g Total Fat
56g Carbs
16% Health Score
Limit These
Calories
727k
36%

Fat
36g
56%

  Saturated Fat
3g
20%

Carbohydrates
56g
19%

  Sugar
0.13g
0%

Cholesterol
119mg
40%

Sodium
891mg
39%

Alcohol
3g
18%

Get Enough Of These
Protein
35g
71%

Selenium
72µg
103%

Vitamin E
7mg
47%

Phosphorus
420mg
42%

Vitamin B3
5mg
29%

Vitamin B12
1µg
28%

Vitamin B1
0.38mg
26%

Vitamin B6
0.49mg
25%

Vitamin K
24µg
23%

Potassium
777mg
22%

Vitamin B2
0.34mg
20%

Folate
80µg
20%

Magnesium
68mg
17%

Iron
2mg
14%

Manganese
0.27mg
14%

Vitamin D
1µg
12%

Zinc
1mg
8%

Vitamin B5
0.62mg
6%

Copper
0.12mg
6%

Fiber
1g
5%

Calcium
43mg
4%

Vitamin A
135IU
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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