Beer Battered Fish and Onion Rings
Beer Battered Fish and Onion Rings
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
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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