Fried Beer Battered Mussels With Two Sauces Recipes

FRIED BEER-BATTERED MUSSELS WITH TWO SAUCES

Steps:

• Make sauces:
• Put 1/2 cup mayonnaise into each of 2 small serving bowls and whisk mustard into 1 bowl. Whisk cilantro, lime juice, and curry powder into other bowl. Season dipping sauces with salt and pepper and keep chilled, covered.
• Make batter and fry mussels:
• Whisk beer into flour in a bowl until combined well.
• Heat oil in a 4-quart heavy saucepan over moderate heat until thermometer registers 375°F.
• While oil is heating, pat mussels dry between layers of paper towels, pressing lightly.
• Dredge 10 mussels in batter, letting excess drip off, and fry in oil, stirring, until golden brown, 1 to 2 minutes. Transfer mussels as fried with a slotted spoon to paper towels to drain, then season with salt. Fry remaining mussels in batches in same manner, returning oil to 375°F between batches.
• Serve mussels immediately, with dipping sauces.

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Steps:

• For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
• For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
• Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

BATTER-FRIED MUSSELS WITH GARLIC SAUCE

Steps:

• Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
• Place the mussels in a large wide pot with about two inches of water.
• Cover and steam until the mussels open, about six or seven minutes.
• Remove and drain, discarding any mussels that haven't opened.
• Remove the mussels from their shells and place in a colander.
• Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
• Tap the colander to rid it of excess flour.
• Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
• Add the mussels, in batches i f necessary and fry until crisp and golden.
• Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
• Add the walnuts and pound or pulverize until the mixture is mealy.
• Dampen the bread under the tap and squeeze dry.
• Add to the bowl and continue pulverizing all together.
• Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
• If it is too thick, add a little water.
• Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.