Fish In Beer Sauce Food

BEER-BATTERED FISH WITH TARTAR SAUCE

Steps:

• Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
• Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
• Heat about 3" of oil to approximately 365° in a medium sized pot.
• Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
• Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish.
• Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
• Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
• Repeat in batches with the remaining fish.
• Serve with the tartar sauce.

FISH IN BEER SAUCE

Steps:

• In a very large skillet, melt together the olive oil and butter, then sauté diced onion over medium-low heat until it is translucent, about 5 to 7 minutes.
• Stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat.
• Add the beer, brown sugar, mustard, pepper, and Worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste.
• Place fish pieces in the skillet and cook until fish flakes easily with a fork.
• Serve and enjoy!
• Note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them.

BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BEER-BATTERED FISH TACOS

Steps:

• First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
• For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
• Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
• Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
• Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
• Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.

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.