>THAW fresh boneless white fish if frozen; CUT filets
00b0F. Working in batches, dip fish in batter, letting excess drip
Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
eep warm while cooking the fish.
Preheat oven to 225
shallow baking dish, add fish, turning to coat all sides
ithout absorbing oil).
Dip fish, a piece at a time
t is added.
Dip fish into batter, a few pieces
set fryer to 160 degrees celsius.
rinse fillets under cold water & pat dry.
sprinkle 1/4 cup of the dry pancake mix on a platter.
fold the remaining pancake mix with the beer in a shallow bowl.
dredge the fish in the dry pancake mix.
dip the dredged fish into the beer batter.
gently place the battered fish into the hot oil ensuring that there is plenty of space between pieces - two or three pieces at a time is best.
Salt and pepper the fish fillets to taste on both
o 450 degrees F. Combine fish and 1/4 cup beer
Combine mayonnaise, lemon peel and juice, and pepper in small bowl.
Whisk flours, five-spice, egg and beer in medium bowl until smooth.
Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350\u00b0C (or until a cube of bread turns golden in 10 seconds). Dip fish in batter; draining off excess. Deep-fry fish, in batches, until cooked through. Drain on paper towels. Serve with mayonnaise and lemon wedges, if desired.
For the batter, whisk the flour and beer together until smooth. Season to taste. Heat oil in a large heavy-based saucepan on high until a drop of batter sizzles immediately when added. Dip fish in batter and allow excess to drip off. Carefully lower into oil. Cook in 2 batches, 4-5 mins each, until cooked through and golden brown. Drain on paper towels.
For the tartar sauce, mix mayonnaise, pickles, capers, lemon zest and lemon juice. Season to taste. Spread in bread rolls and fill with the fish, tomato slices and arugula.
f oil on high. Dust fish in extra flour, shaking off
uickly without absorbing oil). Dip fish pieces into batter to coat
eer while whisking.
Dip fish pieces in the batter and
epper; set aside.
Rinse fish fillets under cold water and
Cut your fish into 1 1/2\" wide strips.
Whisk together the first 6 ingredients.
Slowly whisk in the flour.
Dredge the fish in a little flour.
Then dip your fish in the beer batter, coating thoroughly.
Deep fry the fish, then drain on paper towels.
To prepare tacos, spread some chipotle mayonnaise onto a warmed flour tortilla.
Place a piece of fish on the tortilla.
Add a little shredded cabbage to the top and enjoy.
he sides). Dip pieces of fish in batter one at a
FISH: Mix flour and salt in
Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix).
Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
Lemon Mayonnaise.
Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
Cocktail Sauce.
Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.