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
STEAMED SEA BASS IN HOT BEER AND GINGER LIME SAUCE
Historically, Beijing relied upon the neighbouring provinces of Hebei, Tianjin and Shandong for its seafood and other fresh produce, which because of the transportation involved were preserved using various drying methods. However, today with modern transportation, produce from Shandong can arrive in the markets in Beijing within a day and fresh catches such as sea bass are a prized restaurant dish. A particularly popular dish is steamed fish served in a soy and spring onion hot oil, which originated from southern China where steaming is a common cooking technique. I have made my version of steamed sea bass cooked with a beer sauce. Try it with rice and my garlic oyster mushrooms.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- To make the bass: Either drape some of the ginger and spring onion strips across the fish or tuck them within the scores in the skin. Then, stuff the rest inside the cavity of the fish. Set the bass on a heatproof plate or dish and pour over the rice wine or sherry. Place the plate inside a large bamboo steamer and cover. Then, secure the steamer on top of a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the fish for 8 to 10 minutes, depending on the size of the fish, until its flesh flakes when poked with chopsticks. Turn off the heat and leave the fish in the steamer.
- To make the sauce: Heat the groundnut oil in a large pan or wok. Add in the ginger, and stir-fry for a few seconds, then add the lime zest, followed by the beer, and soy sauce. Stir and, as the liquid comes to the boil, add the spring onions and cilantro. At this point, switch off the heat immediately.
- Remove the plate and fish from the bamboo steamer, pour the sauce over the fish, and serve immediately with some steamed rice.
- If you don't have a large enough steamer, place the fish on a heatproof plate, and put on a roasting rack in a pan. Put the pan in the oven, and carefully pour boiling water into the pan. Cover with foil, and cook for 8 to 10 minutes at 400 degrees F, or until the flesh flakes when poked and has turned opaque.
FISH IN BEER SAUCE
Beer sauce... put it together with fish and lots of crusty bread and/or potatoes with all the toppings, and this one will please the guys for sure! :)
Provided by Julesong
Categories Vegetable
Time 35m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- In a very large skillet, melt together the olive oil and butter, then sauté diced onion over medium-low heat until it is translucent, about 5 to 7 minutes.
- Stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat.
- Add the beer, brown sugar, mustard, pepper, and Worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste.
- Place fish pieces in the skillet and cook until fish flakes easily with a fork.
- Serve and enjoy!
- Note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them.
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