Beer Battered Fish and Onion Rings

By The Canadian Living Test Kitchen

Tested till perfect

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Beer Battered Fish and Onion Rings

Beer Battered Fish and Onion Rings
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 493
pro 27 g
total fat 20 g
sat. fat 2 g
carb 46 g
fibre 3 g
chol 65 mg
sodium 944 mg
% RDI: -
calcium 6
iron 23
vit A 2
vit C 5
folate 31
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

    1-1/2 cups (375 mL) flour
    1-1/2 tsp (7 mL) salt (approx)
    1/4 tsp (1 mL) cayenne_pepper
    1 bottle (341 mL) beer
    1 small Spanish_onion
    6 cups (1.5 L) vegetable_oil for deep-frying
    1 lb (500 g) haddock or cod fillets
    Lemon wedges
    tartar_sauce

Preparation

Preheat deep-fryer to 375°F (190°C) and oven to 250°F (120°C).

In bowl, whisk flour, 1 1/2 teaspoons (7 mL) salt and cayenne. Whisk in beer until smooth. Let stand for 15 minutes.

Meanwhile, peel onion. Cut into 1/2-inch (1 cm) thick slices. Separate into rings.

In deep-fryer or deep heavy-bottomed pot, pour in enough oil to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until a 1-inch (2.5 cm) cube of bread turns golden in 20 seconds. Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250°F (120°C) for up to 1 hour. Repeat with remaining onions.

Meanwhile, cut fillets into serving-size pieces. Dredge fish in flour; shake off excess. Dip fish into batter and fry in oil, turning once, until golden brown, about 7 minutes. Remove with slotted spoon; drain on paper towel-lined baking sheet.

Sprinkle with salt to taste. Serve with lemon wedges and tartar sauce.

Additional information : Tip: For an extra taste of the ocean, use sea salt.

Source : Canadian Living Magazine: May 2003

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