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Nick the Bartender's Beer Batter Fish




Source of Recipe


D'Agostino, NYC


List of Ingredients




1 pound perch fillets, halved


3/4 cup stale beer


3 heaping tablespoons flour


3 tablespoons cornmeal


3 tablespoons lemon juice


1 egg


Salt


Pepper to taste


Vegetable oil


1 lemon, cut into wedges


Potato chips or french fries


Vinegar or tartar sauce (optional)



Recipe



About 3 hours before preparing fish, pour beer in a large mixing bowl to let it become stale. Dry fish fillets; set aside. In the mixing bowl that contains the beer, mix in flour, cornmeal, lemon juice, egg, and salt and pepper to taste. Beat until very smooth. Put all fish fillets in batter and marinate for 20 minutes. Put 1-inch of oil in a dutch oven or large skillet; heat over medium heat. Using tongs, slowly dip the fillets into the hot oil. Fry a few at a time without crowding, until both sides are brown, turning once, about 5 minutes. (Be careful! Batter may spatter.) Drain on paper towels. Squeeze lemon juice on top. Serve with potato chips or french fries. Hint: If you prefer french fries, it's easier to make them first and keep them warm while preparing the fish. Also, you can substitute malt vinegar for lemon juice for an authentic English taste.


Yield
4 servings