Beer Batter Fried Fish Malt Vinegar Recipes

Steps:

• 1. Heat the electric skillet or deep fryer to 375 degrees. Use canola oil for frying.
• 2. Before you begin, make sure the fish is dry. This will make the batter stick to the fish. You can use any white firm fish, but cod is better.
• 3. In a pie plate, combine flour, baking soda, salt and pepper. Whisk until mixed, then add the beer and mix until smooth. You may need to add a little more beer to thin the batter.
• 4. Drop the coated fish in the hot oil. Fry about 6 to 8 minutes a side until golden brown and crispy, and then turn and cook the other side. Don't over cook. Drain fish on paper towels.
• 5. Serve with the homemade tartar sauce recipe above. Sprinkle the fish with malt vinegar. Pass the bottle at the table.
• 6. This is what it looks like! Enjoy!
• 7. Cook's tip: This is excellent served with my oven fries posted on this site. You can make either fries or the wedges/chips. They are also low in calories and fat with only 1 tablespoon of olive oil!" https://www.justapinch.com/recipe/utahn/best-oven-baked-fries/potatoes?k=oven+fries+bonnie&p=1&o=r

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Steps:

• Spicy Chips:
• Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.
• Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.
• Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.
• Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.
• Fried Fish:
• Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.
• Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.
• Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.
• Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
• Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Steps:

• Dissolve 1 package dry yeast in 1/2 cup warm beer.
• Add 1 cup flour, and a pinch of salt. Stir.
• Add remaining 1/2 cup beer and more as needed for "sticky run" dough.
• Cover with a dish towel and let it stand in a warm place for a 1/2 hour or more.
• Fold in egg white and use immediately.
• Dry fish fillets with a paper towel before dipping in batter.
• Fry in hot vegetable, peanut, or corn oil.
• Enjoy!

Steps:

• In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
• In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
• Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.

Steps:

• 1. In a large mixing bowl, whisk together flour and beer before adding malt vinegar and paprika. Whisk until all the ingredients are very well blended. Cover with a tea towel and let it sit for 30 minutes. Start the deep fryer so it has time to reach 375ºF.
• 2. In a large shallow plate, combine flour, Old Bay seasoning and black pepper. Stir until well combined. When batter has been resting for ½ hour, dredge each fillet in the seasoned flour and shake off excess; place on a plate while doing others.
• 3. Dip fillets in the batter until well coated and lift it up so the excess batter runs off. Drop one fillet at a time in the hot oil, gently moving back and forth before letting go
• 4. DON'T overcrowd the fryer. Cook each for 6-7 minutes or until golden brown. Using thongs take fillet out of the oil and hold it a few seconds to let oil drip off. Place fillet on a plate lined with a rack and transfer into a 200ºF preheated oven to keep them warm while frying the remaining. Serve with fries, tartar sauce and a lemon wedge; sprinkle fried fish with malt vinegar
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=gR4ixeEFiGA