Beer Batter Fried Fish Malt Vinegar Recipes

BEER BATTER FISH MADE GREAT

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.

BEER BATTERED FISH WITH PEPPERED MALT VINEGAR

Steps:

• Pour oil into large heavy skillet or Dutch oven, filling no more than 1/3 full. Heat to 375°F on medium heat. (If using a deep fryer, follow manufacturers' instructions.) Mix malt vinegar and 1/2 teaspoon of the black pepper in a small bowl. Set aside until ready to serve.
• While oil is heating, mix flour, 1/2 teaspoon of the salt, 1/2 teaspoon of the remaining black pepper, garlic powder and paprika in large bowl. Whisk in beer and egg. Let batter rest 10 minutes.
• Dry cod with paper towels and sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon of the black pepper. Working in batches, dip fish into batter; allow excess to drip off. Transfer battered fish directly to hot oil. Fry 4 to 6 minutes or until golden brown and cooked through, turning halfway through. Drain on paper towel-lined plate.
• Sprinkle with additional salt, if desired and serve immediately with Peppered Malt Vinegar.

BEER BATTER FISH

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

BONNIE'S BEER BATTER FRIED FISH AND MALT VINEGAR

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