Draught Notice map v21, i6, g

Home
What's new on the website
Draught Notice: The club newsletter
Activities of the Draught Board
Slideshows of events and activites
Club Calendar
Beer Competition Script
Beer Recipes
Links to Beer and Brewing
About the Draught Board Homebrewing Club
Memberships Information
Comment Form
Members-Only area (restricted access)


July 1998 Volume 21, Issue 7

Fried Fish with Beer Batter

by Kim Graham

    Vegetable Oil for deep frying
2 pounds fish fillets
1 each egg
1 cup lager beer
2 tablespoons vegetable oil
1 1/4 cups floor
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper

Put in a large pot such as a Dutch oven to a depth of 3 inshed and heat over medium high flame. Cut fillets into pieces about 4 iches long and 2 inches wide. In a bowl, mix egg, beer and 2 tablespoons of oil together. tir in flour and spices until batter is smooth. It should be a little runny.

When oil is hot (about 250-360 F degrees), dip fish into batter with prongs or fingers, allowing excess batter to drip back into the bowl. Gently place fish into hot oil without crowding. Cook in batches and drain on paper towels. Remove when fish is golden brown about 5-7 minutes.

 


Updated: July 01, 1998.