Beer Battered Fish With Smoked Paprika Mayonnaise
From lunasea 16 years ago
- 15 minutes to make
- Serves 4
This recipe brings smoky paprika and a jolt of briny capers to fish and chips. Recipe courtesy of Gourmet Magazine, another one of my favorite sources (and subscriptions) for good eats. Enjoy.
Ingredients
- 6 to 8 cups vegetable oil for frying shopping list
- 3/4 cup all-purpose flour shopping list
- 3/4 teaspoon salt shopping list
- 3/4 cup beer (not dark) shopping list
- 8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick) shopping list
- 1/4 cup drained bottled capers, coarsely chopped shopping list
- 3/4 teaspoon hot Spanish smoked paprika shopping list
- 1/2 cup mayonnaise shopping list
- **** shopping list
- Special equipment: a deep-fat thermometer shopping list
- Garnish: lemon wedges shopping list
How to make it
- Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.
- While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick).
- Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.
- While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.
- Enjoy...yum!
The Rating
Reviewed by 5 people-
Wow... you are on a roll.. great post.
wolfpackjack
in Raleigh loved it
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I use fresh Gulf talapia or mullet and this sounds devine!!!!!!!!!!
gingerlea
in Tampa loved it
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This is divine, darling....love the smokey paprika and capers. Two of my favorite flavors andthe added benefit of fish!!! Wow.
notyourmomma
in South St. Petersburg loved it
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