Beer Batter Fish Fry
|All purpose flour||2 Cup (32 tbs)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Beer||12 Ounce (With Or Without Alcohol)|
|Green onions||2 , finely chopped to make 1/4 cup (With Tops)|
|Minced parsley||2 Tablespoon|
|Egg whites||3 Large|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Flounder fillets/White fish fillets||2 Pound, quartered (2 Large Pieces)|
|Large shrimp||1 Pound, thawed if frozen, peeled and deveined 'with tails left on (About 20)|
|Sea scallops||8 Ounce|
|Lemons||2 Large, thinly sliced|
1. ln a large bowl, combine the flour, salt, and ground red pepper. Gradually whisk in the beer until smooth, then add the green onions and parsley. In a clean medium-size bowl, beat the egg whites with an electric mixer set on high until soft peaks form and fold into the beer mixture.
2. Heat the oven to 200°F and line a large shallow pan with paper towels. In a deep, 12-inch nonstick skillet, heat 1/4 cup of the oil over moderately high heat until a haze forms on top.
3. Using tongs, dip the flounder pieces into the batter, then slip into the skillet. Cook for 2 minutes on each side or until puffy and golden-brown, then transfer to the pan and place in the oven to keep warm.
4. Add 1 or 2 tablespoons of oil to the skillet, if necessary. Repeat the battering and cooking processes with the shrimp, then the scallops, cooking each for 1 to 2 minutes on each side and transferring to the pan as you go. Garnish with the lemon slices and serve with Shrimper's Sauce and ears of Corn Roasted on the Grill.