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Add a photoServings: 4
Ingredients
- Serve with FRENCH FRIED CHIPS that see Makes 4 servings The natural sugars in the beer batter help the fish brown beautifully.
- 3/4 c. all-purpose flour
- 1 x egg, separated
- 1/4 c. beer
- 1/4 c. water
- 1/2 tsp salt Vegetable oil for frying
- 1 lb haddock or possibly flounder, boned, skinned and cut in 3-by-5 inch pcs
Directions
- (Halibut, cod or possibly red snapper can be substituted)
- Put flour in a medium bowl. In another bowl, combine egg yolk, beer, water and salt, then pour into flour, whisking till smooth. Let batter rest for 30 min.
- Fill the cooking container with at least 3 inches of oil, allowing room for oil to bubble up during frying; heat oil to 375 degrees F.
- Beat egg white to soft peaks; fold into batter. Pat fish dry with paper towels. Dip fish in batter, lower it gently into warm oil, and fry till golden (4 to 5 min). Fish should begin to flake when cut with a fork. Remove from oil with a slotted spoon, skimmer or possibly wire basket, allowing excess oil to drip back into container. Drain on paper towels. Keep hot in a 275-degree oven till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 41 | 18% |
| Total Fat 4.59g | 6% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 439mg | 18% |
| Potassium 409mg | 12% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.15g | 0% |
| Protein 26.25g | 42% |
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