Beer Battered Fish With Smoked Paprika Mayonnaise Recipes

BEER-BATTERED FISH WITH SMOKED-PAPRIKA MAYONNAISE

Steps:

• Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.
• While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.
• While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.

SMOKED PAPRIKA MAYONNAISE

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.