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| Level: |
Intermediate |
| Total: |
35 min |
| Prep: |
30 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 1 egg
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon baking powder
- 1 cup beer
- 2 pounds wall-eye pike fillets, skinless and boneless, cut in strips 1-inch thick
- 2 quarts vegetable oil, for frying
- Remoulade Sauce, as an accompaniment, recipe follows
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped red onion
- 1 tablespoon minced green onion
- 1 tablespoon chopped Gherkin pickles
- 1 tablespoon chopped dill,
- 1 tablespoon garlic, minced
- 1/4 teaspoon cayenne pepper or hot sauce
- 1 lemon, juiced
- Salt
Instructions
- For the batter: Mix everything in a bowl until smooth.
- Heat oil in a large pot to 375 degrees F.
- Dip pieces of fish in the batter and then drop in oil and fry until golden brown.
- Mix everything together in a bowl.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1332 |
| Total Fat |
112 g |
| Saturated Fat |
12 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
49 g |
| Cholesterol |
258 mg |
| Sodium |
1105 mg |