| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1 |
|
Whole egg |
| 1 |
c |
Very cold beer |
| 1 |
pn |
Salt |
| 1 |
pn |
Cayenne |
| 1 |
c |
Vegetable oil |
| 4 |
|
Cod fillets; (5-inch) |
| 1/2 |
c |
Chopped cornichons |
| 1/4 |
c |
Chopped capers |
| 3 |
md |
Shallots; peeled and rough |
|
|
; chopped |
| 1 |
c |
Mayonnaise |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
Dill |
| 4 |
tb |
Chives |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
BEER BATTER
FISH
TARTAR SAUCE
In a large combine all the above ingredients together and let sit 1 hour
covered.
FISH:
Heat oil in a high sided saute pan to about 350 degrees.
Pat dry the cod fillets and coat evenly with the beer batter. Fry fillets
in the hot oil until golden brown on both sides.
Drain on paper towels.
Serve hot with a generous amount of tartar sauce.
TARTAR SAUCE:
Using a food processor fitted with the sharp blade, add cornichons, capers,
and shallots, to the work bowl. Process for a few seconds just to combine.
Add the mayonnaise, mustard, herbs, lemon juice, and pepper, and process
for 8 seconds to well. Open the pour spout, and with the motor running,
slowly add the oil in stream. Remove tartar sauce to am air-tight container
and refrigerate for 24 hours before using to allow flavors to develop.
Makes 3 cups.
Converted by MC_Buster.
Per serving: 5352 Calories (kcal); 524g Total Fat; (86% calories from fat);
176g Protein; 16g Carbohydrate; 661mg Cholesterol; 3310mg Sodium Food
Exchanges: 0 Grain(Starch); 23 Lean Meat; 2 Vegetable; 0 Fruit; 81
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0049
Converted by MM_Buster v2.0n.
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