I don’t know about you, but there are times when I just crave a delicious meal of fish and chips. The Silverado Brewery and the Market in St. Helena are two of my favorite places to get them. I have recently decided to try making my own, and have come up with this recipe that uses a dill and herb beer batter to create a light, fresh taste. Baked sweet potato fries drizzled with olive oil, salt and pepper makes a great seasonal accompaniment to this dish.
2 lbs frozen cod, thawed
1 1/2 cups all purpose flour
2 teaspoons salt
2 teaspoons pepper
½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon fresh or dried dill weed
2 (12 ounce) cans cold beer
1 egg, beaten
2 quarts vegetable oil (for frying)
Stir together flour, salt, pepper, paprika, dill and garlic powder. Add about 1 ½ cans of beer, egg, and blend thoroughly. Set batter aside while you heat your deep-fryer or deep pan of oil to 375 degrees. Cut the cod fillets diagonally into 2 inch wide strips, making sure you remove all bones. When oil is heated, lightly coat fish in flour mixture and fry fish fillets until golden brown on both sides. Drain on paper towels and serve with lemon, tartar sauce and chips.
Written by Karen
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