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Cooking Today: Beer Battered Fish & Chips & Tropical Melody

Chef Brooks dishes up a classic recipe!
Beer Battered Fish & Chips
Tropical Melody

Beer Battered Fish
Ingredients
2 fish fillets Cod or Tilapia
12oz. dark beer
2 cups flour
1 teaspoon Argo Baking Powder
1 teaspoon Baking Soda
1 teaspoon Tone’s Cayenne Pepper
Tone’s Salt & Pepper to taste
Frying oil

Make
•First, make beer batter*: in a bowl add dry ingredients: flour, Argo Baking Powder, baking soda, Tone’s Cayenne Pepper and Tone’s Salt & Pepper. Then using a whisk, slowly add in draft beer stirring until smooth.
•Coat fish fillets in batter, then place basket in oil/fryer first. Gently place fillets in the center of basket—they will cook quickly because of their small size. Flip fish using tongs until golden brown and crispy (about 2-3 minutes).
•Remove and let drain on paper towel before serving with chips.

Chips
Ingredients
2 large golden potatoes
1 teaspoon Tone’s Salt
1/4 teaspoon Tone’s Pepper
1/4 teaspoon Tone’s Granulated Garlic
1/4 teaspoon Tone’s Dried Parsley

Make
•Cut potatoes into slices, and then place in cold water and let drain for at least 30 minutes.
•Place in basket/fryer with oil; move slowly, turning chips with tongs until golden brown and crispy.
•Remove basket from fryer and let chips drain in the basket. While still hot, season chips with Tone’s Salt & Pepper, Granulated Garlic and Dried Parsley.
•Place chips in bowl and serve as side.

Tropical Melody
Ingredients
Ice
1/2 carton blackberries
1 oz. pineapple juice
1 oz. orange juice
1 oz. Grand Marnier
1 oz. Wild Turkey
1 oz. vodka

Make
•Fill shaker with blackberries first—use whisk to stir and break apart.
•Add ice to shaker and serving glass.
•Add the rest of the ingredients, place lid on shaker and shake well.
•Pour and garnish with blackberries if desired.
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