Beer Battered Fish With Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is another recipe I made for a seafood platter night it was really good and again the ingredients listed below are just a guess for 4 people I think it will be about right. As I said in previous posts because I was making this as part of a large platter I cut back on everything because of all the dishes I made. I am also listing 2 of the sauces I made below; The lemon mayonnaise I served with the fish and the twist on the more traditional cocktail sauce I served with the prawns and crab meat. The lobster tails I made from French Tarts Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream I wanted a quick easy recipe that would taste great and not take too long as I was going to be busy preparing other dishes this was perfect. Ingredients:
3/4 cup self raising flour |
3/4 cup plain flour |
1 teaspoon five-spice powder |
1 egg |
1 1/2 cups beer |
vegetable oil, for deep frying |
800 g white fish fillets |
2/3 cup mayonnaise |
1 teaspoon finely grated lemon rind |
2 teaspoons lemon juice |
cracked black pepper |
3/4 cup mayonnaise |
4 tablespoons tomato ketchup |
1 dash cognac |
2 -3 drops tabasco sauce |
2 -3 drops worcestershire sauce |
1 pinch paprika |
Directions:
1. Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix).
2. Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
3. Lemon Mayonnaise.
4. Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
5. Cocktail Sauce.
6. Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
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