SMOKED PAPRIKA MAYONNAISE
This was in Gourmet to accompany beer-battered fish. It was yummy and gave the fish a Spanish (from the paprika) accent. The ingredients might not be what you have on hand, but for a special occasion or party it would be perfect.
Provided by SkinnyMinnie
Categories Low Protein
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Whisk everything together in a small bowl.
- Serve with fish and chips.
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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE
Provided by Shelley Wiseman
Categories Roast Dinner Buffet Mayonnaise Beef Tenderloin Spice Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 12 servings
Number Of Ingredients 11
Steps:
- Roast tenderloin:
- Preheat oven to 500°F with rack in middle.
- Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
- Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
- Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
- Make mayonnaise:
- Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
- To serve:
- Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
SIMPLE (BUT TASTY) BEER BATTERED FISH
I found this on The Daily Dish blog and added a few spices to make this a unique dish. The kids INHALED it! I guess if you take something healthy like fish and batter it and deep fry the nutritional value out of it, kids will love it!
Provided by PSU Lioness
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat about 2 inches of oil in a skillet or pan over Medium/High heat, or heat it in a fryer to 375.
- In a mixing bowl, stir together flour, paprika, garlic powder, lemon pepper seasoning, salt and pepper.
- Gradually stir in beer and stir until smooth to make batter.
- Dip fish pieces into the batter, drain briefly, then put into the hot oil. Make sure that you only put enough pieces into the pan or fryer that will fit without having them touch or the breading will get knocked off of them.
- Cook for about 4 minutes, flipping halfway through (2 minutes each side), until each side is golden brown and crispy.
- Remove from the oil with a slotted spoon and keep warm in the oven until all pieces are finished.
- Serve with malt vinegar and french fries (optional). Wrap up in a newspaper cone for an authentic British treat!
Nutrition Facts : Calories 502.7, Fat 2.6, SaturatedFat 0.5, Cholesterol 121.8, Sodium 449.4, Carbohydrate 51.8, Fiber 2, Sugar 0.2, Protein 57.5
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