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.
Serving size: Complete recipe
Calories 4295 Calories from Fat 3139
% Daily Value*
Total Fat 355 g546.1%
Saturated Fat 52 g259.9%
Trans Fat 0 g
Cholesterol 561.5 mg187.2%
Sodium 3114.3 mg129.8%
Total Carbohydrates 121 g40.2%
Dietary Fiber 12.7 g50.7%
Sugars 17.9 g
Protein 151 g301.8%
Vitamin A 196.2% Vitamin C 625.3%
Calcium 28% Iron 58.3%
*Based on a 2000 Calorie diet