Pescado rebozado con cerveza

Ingredientes

• 1 1/2 pound cod (or haddock (If using frozen fish thaw completely per package directions))
• 3/4 cups all-purpose flour (to dredge fish)
• 1/4 teaspoon salt (to season dredging flour)
• 1/4 teaspoon pepper (to season dredging flour)
• 1/2 cup all-purpose flour
• 1/2 cup cake flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 large egg
• 10 fl ounces beer
• 12 cup canola oil (for deep frying the fish)

Preparación

1. 1

   --- Preparing the Batter ---

2. 2

   Make the batter by whisking the egg in a flat bottomed bowl.

3. 3

   Sift in the two types of flours, baking powder, salt and onion powder.

4. 4

   Whisk in the beer to form a thick batter with the consistency of heavy whipping cream. Hold back on some of the beer if the batter if necessary.

5. 5

   --- Heating the Oil ---

6. 6

   Fill a dutch oven a little less than half full with canola oil. Heat to 375 degrees F - use a candy or oil thermometer to check temperature.

7. 7

   --- Coating the Fish ---

8. 8

   Add the dredging flour to a plate or flat pie dish and season with salt and pepper. When the oil is nearly heated, coat each piece of fish in flour.

9. 9

   Next dip the flour-coated fish in the beer batter one piece at a time. Hold over the batter bowl to allow the excess to drain off.

10. 10

    --- Frying the Fish ---

11. 11

    Transfer carefully to the hot oil or deep fat fryer, holding the fish by the end piece with a tongs. Lower gently into the oil.

12. 12

    Fry the fish in the oil for 5 minutes until the batter has turned a golden brown color. Cook 2 to 3 pieces together at the same time depending upon the size of your dutch oven or deep frying pan. Do not crowd the pan with too many pieces of fish.

13. 13

    Carefully remove the fish to a plate covered with a paper towel and let rest for a few minutes before serving.

14. 14

    Serve with chips or french fries. Drizzle with malt vinegar and dust with salt if desired.