- November 10, 2017 at 12:24 am #382106mosParticipant
Cajun-Seasoned Beer-Battered Fish
2 lb fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tbs mustard
1/2 to 1 tsp Tabasco sauce
1 cup all-purpose flour
2 tbs salt, divided
2 tsp black pepper, divided
1/2 to 1 tsp cayenne pepper, divided, or to taste
3 cups corn flour* (fine yellow)
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers.
Put the all-purpose flour in a plate or wide, shallow bowl.
In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour.
Stir to blend thoroughly.
Cut fish fillets into bite-sized chunks or nuggets. Drop several chunks in the all purpose flour and then put them in the egg mixture to coat.
Drop the fish into the corn flour mixture, turning to coat thoroughly.
Place the coated fish on a rack to dry slightly.
Preheat oil in deep fryer to about 370°.
Working in small batches, fry the fish nuggets until they are golden brown and float to the surface, about 3 to 5 min. Take care not to overcook.
With a slotted metal spoon, remove the fish nuggets to paper towels to drain.
Pat them gently with paper towels to soak up any excess oil.
Note: Use this batter to fry shrimp, oysters, and other shellfish.
If desired, serve fried fish with cocktail sauce, chipotle mayonnaise, or tartar sauce.
*If you can’t find corn flour, process cornmeal in a blender or food processor until quite fine.
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