CARP RECIPE RECIPES

CRISPY BEER BATTER FISH & CHIPS - ALLRECIPES

Crispy Beer Batter Fish & Chips - Allrecipes image

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Provided by Chef John

Categories Fish Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Steps:

Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 503.1 calories, CarbohydrateContent 42.7 g, CholesterolContent 66.3 mg, FatContent 22.1 g, FiberContent 1.4 g, ProteinContent 27.3 g, SaturatedFatContent 3.6 g, SodiumContent 590.6 mg, SugarContent 1 g

EASY SWORDFISH RECIPES - FULTON FISH MARKET

Easy Swordfish Recipes - Fulton Fish Market image

Fresh, meaty swordfish steaks really make this a standout meal. Not to mention it's a quick and easy swordfish recipe. Be careful not to overcook swordfish as it will dry out. Try this Fulton Fish Market favorite swordfish recipe for dinner tonight!

Provided by

Prep Time 010 minutes

Cook Time 015 minutes

Yield Serves 4 - 4

Number Of Ingredients 9

Ingredients

4 swordfish steaks
5 fresh plum tomatoes, diced
2 cloves garlic, minced finely
¼ cup flat leaf parsley, chopped
½ teaspoon dried oregano
1 Tablespoon brined capers, rinsed well
3 Tablespoons olive oil, divided
1 Tablespoon red wine vinegar
salt & pepper, to taste

Steps:

1. Preheat oven to 425ºF. 2. Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste. 3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork. 4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt. 5. Remove swordfish from the oven, plate and serve with the tomato mixture on top.

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3 WAYS TO MAKE CARP BAIT - WIKIHOW

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