Beer Batter Fillets With Red Pepper Slaw
|Red bell peppers||2 Large|
|Red onion||1 Small|
|Sour cream||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Grated lemon zest||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Beer||2⁄3 Cup (10.67 tbs) (Preferably Dark)|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Flounder/Sole fillets||1 1⁄2 Pound (4 Small Flounder)|
1 Thinly slice the bell peppers and the onion.
2 In a medium bowl, combine the sour cream, lemon juice, lemon zest (if using), salt, black pepper and sugar. Add the bell peppers, onion and parsley (if using). Toss to coat the ingredients well with the dressing.
3 In a shallow bowl, combine the flour, cornmeal, salt and cayenne. In a small bowl, lightly beat the egg. Stir the beer and beaten egg into the dry ingredients.
4 In a 10-inch skillet, heat the oil over medium heat until very hot but not smoking (about 375° on a deep-fat thermometer).
5 Dip the flounder into the batter and add it to the hot oil. Fry until golden brown, about 4 minutes; carefully turn the fish over halfway through. Drain the cooked fish on a paper towel-lined plate.