Beer Battered Fish

 

{“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Captain Paul’s Beer Battered Fish”,”author”:{“@type”:”Person”,”name”:”Captain Paul Marshall”},”datePublished”:”2016-12-13 05:55:54″,”image”:”https:\/\/i1.wp.com\/braggaboutitsportfishing.com\/wp-content\/uploads\/2016\/04\/IMG_1212-e1481869688735.jpg?fit=326%2C245″,”description”:”Beer Battered Fish is one of my favorites. I often do this for customer’s after a fishing trip. The beer batter for this recipe uses, Sea Harvest Fry Mix, a unique blend of flours. The mix includes Flour, Chinese Allspice, Water Chestnut Flour, Rice Flour, Tapioca Flour, Salt, Egg Powder that results in a light crispy coating. Sea Harvest can be difficult to find. It  can be obtained in bulk or 5lb bags at Harvest Market in Fort Bragg. You can purchase it online from Giovanni’s Fish Market. Any fish will work. I have used it with Lingcod, Rockfish, Striped Bass, Sturgeon, and Salmon. My favorite is a mix of Lingcod cheeks and Salmon.”,”recipeYield”:”4 people”,”prepTime”:”PT15M”,”cookTime”:”PT10M”,”totalTime”:”PT25M”,”recipeIngredient”:[“1.5-2 cups Sea Harvest Fry Mix”,”1 tbsp Old Bay Seasoning”,”1 bottle Dark Beer (Anchor Steam)”,”2 lbs Fresh Fish Fillets, Skin Removed (Lingcod, Rockfish, Striped Bass, Sturgeon, Halibut, Salmon)”,”Peanut Oil”],”recipeInstructions”:[“In a medium bowl, mix Sea Harvest, Old Bay Seasoning and beer. Adjust Mix and beer to obtain consistency of pancake batter. “,”Cut fish into serving size pieces. I prefer smaller pieces that result in 2-4 bites. Heat peanut oil in deep fryer or wok to 375 degrees. Mix fish into the batter to coat well.”,”Using tongs, slowly add pieces of fish to the oil. Don’t add too much fish or you will lower the oil temperature too low. Keep the temperature around 350 degrees. Cook until batter turns a nice golden brown. Remove fish with a large slotted spoon or spider strainer and drain on paper towels. Do a test to make sure fish is cooked thoroughly. Add lemon or dip in tartar sauce if desired.”],”recipeCategory”:[“Main Course”]}

Beer Battered Lingcod

2016 Print

Captain Paul’s Beer Battered Fish

Beer Battered Fish is one of my favorites. I often do this for customer’s after a fishing trip. The beer batter SEO for this recipe uses, Sea Harvest Fry Mix, a unique blend of flours. The mix includes Flour, Chinese LG Allspice, Water Chestnut Flour, Rice Flour, Tapioca Flour, Salt, Egg Powder that results in a light crispy coating. Sea Harvest can be difficult to find. It  can be obtained in bulk or 5lb bags at Harvest Market in Fort Bragg. You can purchase it online from Giovanni’s Fish Market. Any fish will work. I have used it with Lingcod, Rockfish, School Striped Bass, Sturgeon, and Salmon. My favorite is a mix of Lingcod cheeks and Salmon.

Course

Main Course

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 people

Author Captain Paul Marshall

Ingredients

  • 1.5-2
    cups
    Sea Harvest Fry Mix
  • 1
    tbsp
    Old Bay Seasoning
  • 1
    bottle
    Dark Beer
    Anchor Steam
  • 2
    lbs
    Fresh Fish Fillets, Skin Removed
    Lingcod, Rockfish, Striped Bass, Sturgeon, Halibut, Salmon
  • Peanut Oil

Instructions

Batter

  1. In a medium bowl, mix Sea Harvest, Old Bay Seasoning and beer. Adjust Mix and beer to obtain consistency of pancake batter. 

Prep

  1. Cut fish into serving size pieces. I prefer smaller pieces that result in 2-4 bites. Heat peanut oil in deep fryer or wok to 375 degrees. Mix fish into the batter to coat well.

Cooking

  1. Using tongs, slowly add pieces of fish to the oil. Don’t add too much fish or you will lower the oil temperature too low. Keep the temperature around 350 degrees. Cook until batter turns a nice golden brown. Remove fish with a large slotted wholesale jerseys spoon Company or spider strainer and drain on paper towels. Do a test to make sure fish is cooked thoroughly. Add lemon or dip in tartar sauce if desired.