- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2010
MethodIn 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
- Iron 27.0
- Folate 51.0
- Calcium 14.0
- Vitamin A 3.0
- Vitamin C 5.0