Beer Batter Fried Sole
INGREDIENTS:
-couple of pounds of -one 12-ounce bottle of
-halibut -beer
-enough cooking oil to 1 tb Of paprika and 1 1/2 tsp
-allow deep frying -salt
1 c Flour
-couple of pounds of -one 12-ounce bottle of
-halibut -beer
-enough cooking oil to 1 tb Of paprika and 1 1/2 tsp
-allow deep frying -salt
1 c Flour
For this batter, good quality, light-colored beers work best. The flavor of dark beers is too strong.
Cut halibut into 1-inch-thick chunks. Heat oil in a deep-fat fryer to 375 degrees F. Make batter by combining remaining ingredients. Dip the halibut into the batter and drop the pieces into the hot oil a few at a time. Cook the fish chunks until the batter is golden brown ~ just a few minutes. Halibut overcooks easily, so try not to overdo it. Remove the fish pieces from the oil and drain on paper towels; serve piping hot with your favorite accompaniments.
Cut halibut into 1-inch-thick chunks. Heat oil in a deep-fat fryer to 375 degrees F. Make batter by combining remaining ingredients. Dip the halibut into the batter and drop the pieces into the hot oil a few at a time. Cook the fish chunks until the batter is golden brown ~ just a few minutes. Halibut overcooks easily, so try not to overdo it. Remove the fish pieces from the oil and drain on paper towels; serve piping hot with your favorite accompaniments.