Crispy Beer Battered Bass Food

CRISPY BEER BATTERED BASS

Steps:

• 1. Heat oil to 375 degrees. Season the bass fillets with salt and pepper. Set aside
• 2. Mix the flour, garlic powder, paprika, and seasoning salt together. Stir in the egg. Then whisk in the beer until its smooth and not lumpy
• 3. Dredge each piece of fish in the batter then deep fry for 4 or 5 minutes until fish is golden

BEER BATTERED FISH

Steps:

• For the fish: Combine 1/2 cup of cornstarch with 2 teaspoons of kosher salt and 1 teaspoon of pepper in a shallow dish. Combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper in a large bowl. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.
• For the tartar sauce: Combine the mayonnaise, dill pickle relish, lemon zest, lemon juice, dill, salt, and pepper in a medium bowl. Cover and refrigerate until ready to use.
• In a large Dutch oven, heat 2 inches of oil to 375°. Place a wire rack over a baking sheet.
• Pat the fish dry with paper towels. Cut the fish into 10 to 12 3-inch pieces. Dredge the fish in the cornstarch mixture, shaking off excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Carefully transfer the battered fish in hot oil and cook until golden and crispy, 2 to 3 minutes. Transfer the fish to a wire rack and sprinkle with salt.
• Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.

BEER BATTERED BASS

Steps:

• Slice filets into 2-inch strips. Sprinkle them with lemon juice, then roll in flour (seasoned with salt and pepper).
• Prepare batter by combining flour, salt and cayenne pepper, then gradually blending in the beer until all the ingredients are thoroughly mixed.
• Heat oil in fish fryer or cast iron Dutch oven. Dip fillets in batter and fry until golden brown. Drain on paper towel to remove excess grease.
• Serve with hot sauce or tarter sauce.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.