Beer-Battered Fish and Onion Rings

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2010

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon salt (approx)
  • 1/4 teaspoon cayenne pepper
  • 1 bottle (341 ml) beer
  • 1 Spanish onion
  • 4 cups vegetable oil for deep frying, enough to submerge food
  • 1 lb pickerel fillet skinned
  • lemon wedges (optional)
  • Tartar Sauce recipe

Method

In bowl, combine flour, salt and cayenne; whisk in beer until smooth. Let stand for 15 minutes.

Meanwhile, peel and cut onion into 1/2-inch (1 cm) thick slices; separate into rings.

In deep fryer or deep heavy pot, pour in enough oil to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C).

With fork, dip 4 or 5 onion rings at a time into batter; add to deep-fryer and cook, turning halfway through, until golden, about 1 minute. With slotted spoon, transfer to paper towel–lined baking sheet; keep warm in 250°F (120°C) oven.

Cut fillets into serving-size pieces. Dip into batter; fry in oil, turning halfway through, until golden and fish flakes easily when tested, 5 to 7 minutes. With slotted spoon, add to baking sheet to drain. Sprinkle with more salt, if desired. Serve with lemon wedges and tartar sauce (if using).

Nutritional facts Per each of 6 servings: about

  • Sodium 925 mg
  • Protein 28 g
  • Calories 500.0
  • Total fat 21 g
  • Potassium 623 mg
  • Cholesterol 98 mg
  • Saturated fat 2 g
  • Total carbohydrate 46 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 51.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beer-Battered Fish and Onion Rings

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