(3 votes, average: 4.67 out of 5)INGREDIENTS:
- For 1# of fish you will need about 1 qt of Fry Oil.
- Batter Recipe
- 1 egg
- 1 1/2 c beer
- 1 c flour
- Cilantro Aioli
- 1/4 cup fresh cilantro
- 1/2 lime, juiced
- 3 drops hot sauce
- 3/4 cup mayo
- Whip together, quickly dunk fish in batter and bread with Panko bread crumbs.
- Fry in FIREDISC® till golden brown. Dry off, top with seasonings of your choice (Salt, Pepper, Garlic Powder, Paprika).
- Combine all ingredients in a small food processor and mix until well blended.
- The sugar and vanilla taste will give the fish a tempura style flavor.
- Soaking the fish in the cream will give it a dense crust.
- Batter is used to protect fish by absorbing the heat and allowing the outside of the fish not to burn as the middle cooks.
- On our recipe:
- Alcohol from the beer evaporates faster than water or milk, making lots of bubbles.
- Whipping the batter and causing more bubbles will make for a crispy and light crust that will "shatter".
