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.
Calories 680 Calories from Fat 277
% Daily Value*
Total Fat 31 g47.9%
Saturated Fat 7 g35.1%
Trans Fat 0 g
Cholesterol 212.7 mg70.9%
Sodium 823.9 mg34.3%
Total Carbohydrates 49 g16.2%
Dietary Fiber 2.7 g11%
Sugars 4.6 g
Protein 48 g95.2%
Vitamin A 14.9% Vitamin C 54.5%
Calcium 11.6% Iron 24.8%
*Based on a 2000 Calorie diet