Friday, April 30, 2010
Beer Battered Onions and Fish
I had not planned to make onion rings, but at the last moment realised I had more batter than the fish needed. You know how it is-you start looking around the kitchen for things to batter and fry, and if your brain works like mine, onions start sounding like the least outrageous choice. Really, it isn't like I'm going to eat it.
The batter is simple enough to do, but you need to plan ahead as it requires a couple hours sitting on the counter before use.
Also pictured along with the fish are carrots with parsley and lemon zest,and kasha with mushrooms and lima beans in sauce. Obviously, they didn't need onion rings to make this a balanced meal. The boys both raved though, and they still ate the carrots.
You Will Need:
1 cup of beer (I used Moosehead. I would stick to cheap beer for this.)
1 cup AP flour
1 large egg
1 teaspoon baking soda (bicarb)
1/4 teaspoon dry mustard powder (you can use more, I tend to be cautious with the stuff)
3/4 teaspoon salt
A generous grinding of pepper.
Beat it all together in a bowl until smooth (you can use a wooden spoon-no need to haul out a hand mixer). Cover, and let sit for an hour at the least, but preferably two.
Be sure to dredge your fish in flour first-it will help the batter stick. You can just dunk the onion rings as-is. I like to fry in very hot oil so it does not become greasy.Only do a few pieces at a time so that you don't crowd the pan-this really seems to be the trick to successful frying. Drain on a rack over a baking sheet. Serve soon after frying.