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Beer Battered Fish Fry With Homemade Tartar Sauce
Ingredients:
FISH2 cups biscuit mix1 teaspoon dried dill weed1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper2 cups (16-ounces) beer2 eggs, slightly beaten2 to 3 pounds fish fillets*, cut into serving-size piecesAdditional biscuit mix*Halibut, ling cod, salmon, trout, red snapper, bass and catfish do very nicelyTARTAR SAUCE(I have never measured this in my life! Do a taste test and adjust if needed - I think this should be right)1/3 c Kraft Real Mayo1 -2 t minced onion (white or green)2 t dill relish (sold by the pickles, its just minced dill pickles)Juice from a lemon wedge
Method:
FISHIn a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together.Add beer and eggs and mix well.Dredge fish fillets in additional biscuit mix and immerse in the prepared batter.Refrigerate fillets in the batter for 20 to 30 minutes.Heat deep-fat fryer to 375*F (190*C).Remove fillets from the batter one at a time, allowing excess batter to drip off.Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes.(Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.)Drain on paper towels.TATAR SAUCEStir together and serve with hot fish
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