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Beer Batter Fillets With Red Pepper Slaw

Ingredients
  Red bell peppers 2 Large
  Red onion 1 Small
  Sour cream 3 Tablespoon
  Lemon juice 2 Tablespoon
  Grated lemon zest 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Sugar 1 Pinch
  Chopped parsley 1⁄4 Cup (4 tbs)
  Flour 2⁄3 Cup (10.67 tbs)
  Cornmeal 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Egg 1
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Quick

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