BEER-BATTERED FISH RECIPE - SOUTHERN LIVING
Fry up a batch, and you'll be as popular as the fisherman who caught it.
Provided by Jasmine Smith
Total Time 35 minutes
Number Of Ingredients 16
Steps:
- Stir together mayonnaise, capers, cornichons, lemon juice, and mustard in a small bowl; place in refrigerator until ready to use.
- Pat cod pieces dry. Sprinkle evenly with garlic powder, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Set aside.
- Whisk together flour, baking powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk in egg and hot sauce. Gradually whisk in beer until fully combined (it’s OK if batter is slightly lumpy).
- Fill a Dutch oven with oil to a depth of 3 inches. Heat over medium-high until oil reaches 360°F. Line a large baking sheet with paper towels, and set a wire rack in baking sheet. Working in batches, dip cod pieces into batter to fully coat, letting excess drip back into bowl. Fry cod in hot oil until crust is light brown, about 4 minutes, flipping cod pieces halfway through cook time. Using tongs or a spider, transfer cod to prepared wire rack to drain. Return oil to 360°F in between batches. Serve alongside tartar sauce and lemon wedges.
PERFECT CHICKEN RECIPE | ALLRECIPES
Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.
Provided by Faith
Categories Chicken Thighs
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
- Preheat oven to 350 degrees F (175 degrees C).
- Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
- Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 609.8 calories, CarbohydrateContent 22.3 g, CholesterolContent 174.6 mg, FatContent 42.5 g, FiberContent 0.9 g, ProteinContent 23.5 g, SaturatedFatContent 20.5 g, SodiumContent 206.1 mg, SugarContent 1.8 g
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