BEER BATTERED FISH
1 can beer, 1 cup flour and season to taste(paprika, cayenne, salt, pepper, seasoned salts,ect.) Can add egg if you wish to.
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Beat 2 eggs and add one can of beer. For the dry mix use a 1:1 ratio of Jiffy Corn Muffin Mix and Frying Magic. The dry mix can also be seasoned with salt and pepper if desired.
Deep-fat fry the fish using olive oil or corn oil.
Cooking Tips
When batter frying fish, make sure the batter is cold; it will prevent soaking up too much oil.
Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute.
Never be afraid to experiment with recipes. Change the seasonings to reflect your personal tastes.
To keep fried fish crispy while cooking, place cooked pieces in warm oven on a wire rack over a paper towel lined plate.
Spend the extra time making sure no bones remain in your fillets. Nothing puts off the appetite more quickly than finding bones in your fish.
Try the microwave if you're dieting. Fish cooks quickly and tastes great with just lemon juice and seasoning. Watch the fish carefully, the microwave cooks it quick.
Fish are delicate. Do not cook your fillets too long or at too high of a temperature. This will make the fish tough and rubbery. Cook the fish only until it flakes easily at the touch of a fork.
Basting lean fish such as walleye and bass when broiling will help keep them from drying out.
Leftover Fish? Cut it into bite sized pieces and add it to a salad or make walleye chowder.
