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Beer Battered Fish




Source of Recipe


emeril


List of Ingredients




1 cup Basil Mayonnaise
1 12-ounce can of beer
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon Emeril's Creole Seasoning
4 whitefish fillets (5 ounces each), such as scrod, haddock, grouper, or catfish
6 cups Twice-Fried Vinegar Chips
10 cups vegetables oil (omit if you make the chips
use the same oil)



Recipe




Prepare the Basil Mayonnaise, and refrigerate.
Make a beer batter by combining the beer, eggs, 2 1/2 cups of the flour, the baking powder, salt, and pepper in a bowl. Beat with a whisk until thick, frothy, and thoroughly blended.
In a bowl, combine the remaining 1/2 cup flour with 1 teaspoon Creole Seasoning. Dust each fillet with 1/2 teaspoon Creole Seasoning, and cut each fillet in half across. Dredge each half in the seasoned flour.
Prepare the Twice-Fried Vinegar Chips through Step1 only. Reheat the oil to 375ºF.
While the potatoes are cooling, dip each piece of fish into the beer batter, covering it completely. Shake off the excess batter and place the fish in the hot oil. (Make sure the oil is very hot or the fish will sink and stick to the bottom.) Fry in two batches, turning the fish once or twice, until puffed and crispy and golden brown, for about 4 to 5 minutes.
Remove the fish with a slotted spoon, drain on paper towels. Place the fish in a slow over (200ºF) and keep warm while preparing Step 2 of the Twice-Fried Vinegar Chips. Remove the Basil Mayonnaise from the refrigerator.
To serve, place 2 fish fillet halves on each of 4 dinner plates, add 1 1/2 cups of the Vinegar Chips and 1/4 cup of the Basil Mayonnaise.

Yield: 4 main-course servings

Vinegar Chips

8 to 10 cups vegetable oil
6 cups very thinly sliced unpeeled red potatoes
2 tablespoons white vinegar
1 teaspoon salt


Heat the oil in a large pot over high heat. When the oil is very hot (375ºF), add the potatoes slowly, separating the slices with a spoon, and fry for 2 minutes. Reduce the heat to 350ºF, or medium, and fry for 3 minutes, stirring to keep the slices separated and frying evenly. Remove the slices to a basket and shake the excess oil back into the pot and turn off the heat. Spread the potato slices on a baking sheet and allow them to cool for about 10 minutes.

Turn the heat up to high under the oil. When the oil is very hot (375ºF), add the potatoes and fry for 1 minute. Reduce the heat to 350ºF, or medium, and fry until crisp and golden brown, for about 6 minutes. Remove the potatoes with a slotted spoon and drain on paper towels. Sprinkle with the vinegar and salt and serve.

Yield: 6 cups


Basil Mayonnaise
1 large egg
1 teaspoon freshly squeezed lemon juice
1/3 cup chopped fresh basil
2 tablespoons chopped green onions
1 teaspoon salt
8 turns freshly ground black pepper
1 cup olive oil

Combine the egg, lemon juice, basil, green onions, salt, and pepper in a food processor or blender and purée for 15 seconds. While the processor is running, slowly steam in the oil.

When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.

Yield: 1 cup