Margie's Beer Fish Batter
Yield
6 cupsPrep
5 minCook
0 minReady
5 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | whole |
eggs
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cans |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 3 | whole |
eggs
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cans |
beer
|
|
Directions
Mix dry ingredients, add eggs, then add beer until batter is at desired consistency.
The thicker the batter the thicker the breading will be on the fish.
Can be deep-fried or pan-fried.
When pan-frying use a generous amount of oil, ¾ of the fillet should be covered.
Be sure oil is pre-heated to the point that the fish begins frying as soon as it is placed in the skillet.
Test with drops of water if unsure.
Fish is done when lightly browned on both sides.
