Hot Off The Grill...
Thursday, March 13, 2014  
in Recipes

Fishing for Something Different?

Try this delicious Fried Fish and Slaw Recipe!

Fish- Cod, Pollock or Haddock cut into 2-3oz. portions
Seasoned Flour- add salt,pepper and seasonings to taste
Beer Batter- recipe below

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water

1. Heat 1" of oil in a dutch oven or deep skillet until it shimmers (about 350F)

2. Take a dry piece of fish, dredge it in the seasoned flour and then dip it into the tempura batter

3. Drain the excess batter and then gently place the battered fish into the hot oil, cook for 2-3 minutes them flip it to the other side

4. Continue cooking for an additional 2-3 minutes until the batter has turned a nice golden brown and the fish is 145F minimum.

5. Remove and set on a a paper towel lined cookie sheet- if you are doing a a lot, you can place the cookie sheet into a warm oven to keep the fish hot

Beer Batter
1 cup of flour
1 tablespoon cornstarch
1 1/2 beer

Different beers will give different flavors and levels of alcohol.  A lighter bodied pilsner that is well carbonated is ideal.

1. Lightly dust your white fish fillets in a seasoned flour mixture and then submerge in your tempura batter.
2. Remove and let drain for a quick second and then set you fish into your hoot oil (dutch oven with an inch or two of hot oil (about 350F) or a fry daddy if you have one.
3. Cook until the first side is done (bubbles will diminish) then flip if necessary to cook other side.
4. Cook until oil almost stops bubbling, drain on paper towel lined plate or pan. (Cook time will vary based on the size and type of fish you choose.)

2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup mayo
2 tbsp sweet relish (drained)
1 tbsp mustard
1 tbsp red wine vinegar
1 tbsp sugar
1 tbsp dried dill weed

1. Add sugar and vinegar and dissolve, add remainder of ingredients and mix thoroughly.
2. Toss with shredded veggies and serve

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