BEER BATTER FRIED FISH WITH A FRESH CILANTRO AIOLI

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INGREDIENTS:
  • For 1# of fish you will need about 1 qt of Fry Oil.
  • Batter Recipe
  • 1 egg
  • 1 1/2 c beer
  • 1 c flour
  • Cilantro Aioli
  • 1/4 cup fresh cilantro
  • 1/2 lime, juiced
  • 3 drops hot sauce
  • 3/4 cup mayo
PREPARATION:
  • Whip together, quickly dunk fish in batter and bread with Panko bread crumbs.
  • Fry in FIREDISC® till golden brown. Dry off, top with seasonings of your choice (Salt, Pepper, Garlic Powder, Paprika).
  • Combine all ingredients in a small food processor and mix until well blended.
  • The sugar and vanilla taste will give the fish a tempura style flavor.
  • Soaking the fish in the cream will give it a dense crust.
  • Batter is used to protect fish by absorbing the heat and allowing the outside of the fish not to burn as the middle cooks.
  • On our recipe:
  • Alcohol from the beer evaporates faster than water or milk, making lots of bubbles.
  • Whipping the batter and causing more bubbles will make for a crispy and light crust that will "shatter".

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