You are here

Beer Batter Fish Fry

Western.Chefs's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

Rate It

Your rating: None
4.35
Average: 4.4 (12 votes)