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Beer Batter Fillets With Red Pepper Slaw

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Ingredients
  Sour cream 3 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Grated lemon zest 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Sugar 1 Pinch
  Red bell peppers 2 Large, thinly sliced
  Red onion 1 Small, thinly sliced
  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 fillet/Sole fillets 1 1⁄2 Pound (4 Small Ones)
Directions

1. 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.
2. 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.
3. In a 10-inch skillet, warm the oil over medium heat until very hot but not smoking (about 375° on a deep-fat thermometer).
4. Dip the fish 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 fish on paper towels.
5. Serve the fish with the red pepper slaw on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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