Beer battered fish

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Beer battered fish

Postby waderjon » Mon Jun 30, 2008 10:08 pm

A buddy of mine gave me a whole bunch of Halibut he caught up
in Alaska the other day which is a fine fish...I wanted to try something
different so was looking up recipies for fish and found a easy one for
beer battered fish..

All you do is take about a cup to a cup and a half of flour and pour in your
favorite lager until you get a nice smooth consitancy...Not to thick but thick enough where it will stick to the fish...Cut your fish into strips approx 1/2 inch wide across the grain..Oh yea..Boneless filets oh course.
I added a pinch of garlic powder and salt to the batter for flavor..

Heat your oil to 375...Dip your fish in the batter and drip off the excess batter and drop
it in the oil until golden brown...Get you a bottle of malt vinager and you will think you are at CaptainD's...

It was awsome...Served mine with some fries,coleslaw and cold brew..
For a moment I thought I was in merry old England having fish and chips :D
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Postby celticfisherman » Mon Jun 30, 2008 10:21 pm

If it's as good as Capt D's your doing it wrong. Should be A LOT BETTER! Try some onion rings in that stuff. It is good.
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Postby nielson » Mon Jun 30, 2008 10:50 pm

"If it's as good as Capt D's your doing it wrong. Should be A LOT BETTER!"

WJ,
Tough break. You probably used the wrong damn oil. I noticed you didn't specify what type you used. I can tell you right now that if it was Brylcreem or whale oil it wasn't the right stuff.

Maybe it wasn't really halibut at all but cod. It's not that unusual for cod to try to pass themselves off as halibut. Is your buddy a fish Biologist? If not, he probably could have been easily fooled by one of those sneaky codfish. Both have tongue patches and similar scale counts however codfish wear cod pieces, hence the name, that can be readily identified by the experienced fish biologist.

Glad I could help, Your pal, Jim
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Postby celticfisherman » Mon Jun 30, 2008 11:00 pm

Dad gum Jim :P :P :P :P :P :P

That was funny. They still make brylcreem? A little dad will do ya.
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Postby kokosing lover » Mon Jun 30, 2008 11:30 pm

A similar way to get that same texture batter is to mix up the dry flour with baking soda and add the water right before you're ready to cook the fish. Once the water hits the baking soda, it effervesces (think alka-seltzer) so you've gotta dip the fish fast and get it right into the oil. But this method gives a really light and puffy batter.
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Postby waderjon » Mon Jun 30, 2008 11:32 pm

:lol: :lol: :lol: oh man...You guys kill me..
Halibut or cod ? I dont know ? Could not tell..
And there was no beer in the batter..Just me :lol:
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