G Rocky's Beer Battered and Deep Fried Fish Recipes -

Battered and Deep Fried Fish

2 - Cups Yellow Cornmeal

1 - 1 1/2 Cups Flour

1 - 1 1/2 Tablespoons of Secret Ingredients  ~  (See the Secret Ingredients Recipe at left.)

3 - Eggs

1/2 - Case of Cold Beer  ~ (Actually you only need a Can of Beer for the recipe, but frying fish can be hard work!)

1/4 - teaspoon Baking Powder   ~ (For Beer Battered Fish Recipe)

1 - teaspoon Worcestershire Sauce ~ (For Beer Battered Fish Recipe, it can however be added to your wash when breaded and fried should you so desire.)

The Secret Ingredients work great on Fish or Poultry, baked or fried. This page will address a couple of methods of frying them.

First fill your pot 1/2 to 3/4 full of vegetable oil of your choice, and heat to 350 - 375 degrees Fahrenheit while you mix the goodies below. I personally prefer a Cast Iron Pot or Dutch Oven.

For plain old breaded and deep fried fish ~~ add the Cornmeal, Flour, and Secret Ingredients in a large bowl, or if you prefer to a large zip lock bag, mixing well to blend the seasoning throughout. (Folks, I personally have had enough experiences with shaking fish fillets in bags of various natures containing breading, that they are not used in my kitchen any more! EVER! Be advised you are on your own with this one, should you try that method, I personally recommend a bowl.)

In a separate medium mixing bowl, prepare your wash by beating the eggs thoroughly, and adding 1/4 to 1/2 a can of the beer. Bearing in mind that the density of your breading is totally dependent upon the amount of beer you pour in. The thinner your wash, the thinner the breading. I personally prefer about a half can with 3 large eggs however. (Also... The remaining beer must be consumed by the cook. This is a matter of law in all Southern states. Fines and penalties likewise exist and vary extensively in Northern states, and the only safe way to avoid being cited is to drink the leftovers, and enjoy it!)

Next, find a small piece of fish, (i.e. a Walleye Cheek, Fillet of Perch, that the children should have thrown back, or any evidence of lack of practice in the art of filleting, which likewise produces suitable little tid-bits). Whatever your choice, find a little piece that will fry up quickly, dip it in the beer and egg wash, then roll it in the breading to cover thoroughly. Cook this one quickly and determine if you need to add more seasoning or cornmeal and flour.

Beer Battered Fish ~~ Combine all the above ingredients in a large mixing bowl, and mix thoroughly. Consistency should be a little on the thick side to start as water from the fillets will thin it as you go. Dip your fish, wiping excess batter from the fillets on the edge of the bowl as you go, to lightly coat the fillets. Again find a small piece to fry up first and sample before frying the whole the batch up and saying Rocky's Secret Ingredients didn't work for me!

Either Way ~~ Drop it in the hot oil and fry until the bubbles rising from the fillets just about cease. (Dependent upon size of the piece, whether the fish is fresh or frozen in water, and temperature of the oil, anywhere from 3 - 7 minutes, or possibly more.)

I suggest you to watch bubbles instead, because there are to many variables involved otherwise! The bubbles from your fillet are steam escaping the meat. If you cook it until you have no bubbles, you've got a fish flavored piece of Cardboard, because there is no moisture what so ever left in the fillet. If you pull it out to soon your fish is going to be mushy, because there's still too much water in it! It doesn't take a whole lot of practice at watching bubbles and you'll get the hang of it, and it's a much more accurate method than timing your fillets when they vary extensively in size.

Cooks Notes ~

* Be sure to rinse and soak your utensils immediately upon completion of the Beer Batter routine, this stuff can set up to the consistency of concrete, believe me!

* Although I prefer battered and fried for light crispy breading, the beer battered recipe is much easier to prepare when cooking for large crowds, as it eliminates a step or two.

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