He says it reminds him of the fish you get at those little seafood places on the coast.
It's the combination of beer and fish --
It's the beer's carbonation, mostly.
Heineken just works here.
It's a simple recipe -- flour, a little spice, beer...
adapted from Allrecipes
- 10 to 12 flounder or cod filets (our favorites, but other white fish work, too)
- 1 cup all-purpose flour, plus 1/2 cup flour for dredging
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- salt, pepper and cayenne pepper, to taste
- 1 egg
- 1 cup beer -- I strongly suggest Heineken!
- Vegetable or canola oil, for frying
Pat dry fish filets and set aside.
Fill a large skillet or frying pan about half-full with oil (you need enough oil in pan so fish does not touch the bottom). Heat until a bit of flour sizzles in the oil.
Meanwhile, pour 1/2 cup flour in pie plate. Sprinkle with salt and pepper, to taste, a pinch of cayenne, and combine.
In another pie plate, combine 1 cup flour and the cornstarch, baking powder, and salt, pepper and cayenne to taste (I use a healthy shot of salt, four or five cracks of freshly ground pepper and about four dashes of cayenne pepper).
Pour 1 cup of the beer into a measuring cup and lightly whisk in egg. Add beer mixture to flour-cornstarch mixture and combine quickly -- do not overstir! A few lumps are fine.
Dredge each filet lightly in the seasoned flour, then coat in beer batter. Carefully place fish in oil (do not overcrowd pan) and fry until the bottom is golden-brown. Carefully turn fish over and cook until golden-brown and fish flakes easily with a fork.
Serve hot with tartar sauce, if desired.
To reheat -- Place fish on a foil-lined baking sheet and cook in a 400 degree oven for about 12 to 15 minutes, flipping the fish halfway through the cooktime. They come out of the oven crispy and delicious.