Sweet, Sweet Sunday

Making the Perfect Beer-Battered Fish

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Prep

Preheat your oven to 250°F so that you can keep the food warm while you ffinish yout batches.

Set two cooling racks over two rimmed baking sheets; these will ensure that your beer-battered food drains a bit and isn’t too oily.

Set two cooling racks over two rimmed baking sheets; these will ensure that your beer-battered food drains a bit and isn’t too oily.

Prepare a paper-towel lined baking sheet or cooling rack for the food to drain off excess oil while cooling.

Heat your oil to 375ºF., preferably in a large cast iron skillet. Canola oil and peanut oil have the highest smoking point, meaning that you have less chance of burning the oil if it gets too hot.

Blot the fish with paper towels to dry them.

Season on both sides with salt and pepper.

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Dredge

Dredge the fish in the flour and shake off the excess.

Let sit for thirty minutes. to activates the batter and help it puff up when it fries.

 

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Make Your Batter

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Fry

Fry the fish for about five minutes…until nicely golden.Watch the temperature of the oil carefully.  If the temperature is too low, you’ll end up with greasy fish. If the temperature is too high, the outside will cook before the inside is done.

Remove the fish with a slotted spoon or tongs.

Place the fish on paper towels for a minute to help drain off any excess oil.

Serve immediately. If you do have to wait, keep the fish warm in the oven at the lowest temp possible until ready to serve.

Like frying anything else, use a thermometer to make sure that the oil is hot enough….and avoid crowding the pot.

 

The fish is done when it turns a golden brown color and bubbles start floating near the top of the oil,.

 

Lasting Through Lunch

On the Lunch Menu Today…Baked Fish Filet Sandwiches…Better Than McDonald’s

  

Baked Crispy Fish Sandwiches

  • Tartar Sauce…1/2C mayonnaise, 3Tbsp pickled relish, 1Tbsp chopped fresh dill, 1Tbsp Dijon mustard, Dash hot sauce
  • 1Tbsp olive oil or butter
  • 1-1/4C panko breadcrumbs
  • 1 pound white fish (halibut, tilapia, cod, etc.)
  • 1tsp salt
  • 1/2tsp pepper
  • 1/2C mayonnaise
  • 1C all-purpose flour
  • 1 tsp garlic powder
  • 1 to 1-1/2 tablespoons vegetable oil
  • Hamburger or potato buns, split
  • 4 slices of American or cheddar cheese
  • 2 medium tomatoes, sliced into rounds (optional)
  • Shredded lettuce

    1.  Prep…Preheat oven to 425°F. Line a baking sheet with aluminum foil. Heat just the baking sheet for 30 minutes.Remove pan from oven.  Drizzle with oil.

    2.  Make the tartar sauce...Stir together 1/2C mayonnaise, relish, dill, mustard, and hot sauce together in a small bowl. Cover with plastic wrap. Refrigerate.

    3.  Toast the panko…Heat the oil or butter in a large frying pan over medium heat until shimmering or melted. Add the panko and 1/4tsp salt. Toast, stirring frequently, until evenly light golden-brown, about 5 minutes. Transfer toasted panel to a pie dish or large shallow plate. Let cool completely. 

    4. Bread the fish…Cut the fish fillets as needed into pieces that will fit in the buns. Mix the toasted panko, flour, salt, pepper, and garlic powder in a pie plate. Whisk the egg and milk together in a shallow dish. Dip the tilapia in the egg mixture, allowing any extra to drip off. Dredge in the toasted panko mixture to completely coat, shaking off any extra. Use your hands to press the crumbs into the fish as needed. Place on the heated baking sheet. Drizzle fish with a little vegetable oil.

    5.  Bake the fish…Bake until the fish is golden-brown and flaky, 12 to 14 minutes, depending on the thickness of the fish. 

    6.  Make the sandwiches…Lightly toast the rolls cut-side up directly on the oven rack, about 3 minutes. Top each piece of fish with a slice of cheese. Return them to the oven until the cheese melts. Spread the tartar sauce on the cut sides of both the tops and bottoms of the rolls. Place some lettuce on the bottom half of each roll.  Top with the fish, and top half of the roll.