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Irish | |
| 2 cups Guinness beer 1 tsp. baking soda 1 tsp. salt � tsp. ground black pepper 1 egg All purpose flour 8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias | |
| - In large mixing bowl, add beer, baking soda, salt & pepper, and egg. - With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon. - Heat oil in a deep fryer or in a deep sided saut� pan to 350 degrees. - Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish - Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. - This will prevent the fish from sticking to the bottom. - Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets. - The fish should be all one color all the way thru or 140 degrees internal temperature. - Serve with tarter sauce and French fries | |
Unrated | |
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