We had sweet and spicy potato wedges and a very apt partner to it ---beer battered hoki fish. I decided that since we were having a fish dish with herbs on it, we would also have the fish fillet in the freezer. One way of making them blend together as a complete dish is to use the same herbs I used for the wedges. Thus, the moroccan style beer battered fish was born. This was just an experiment and it turned out really good.
Ingredients
250 g of hoki fish fillet
1/2 c self raising flour
1 bottle of cold beer (any beer type...I used XXX)
1 tsp cumin
1 tsp coriander
1 tsp thyme
1 tsp paprika
salt to taste
Procedure
Salt the fish fillet on both sides.
Whisk beer and flour gently. Do not overwhisk.
Add in the herbs and whisk gently.
Heat a non stick pan.
Dredge the fish onto the dry flour and then dip onto the batter.
Fry until golden brown.
A comment or two will be appreciated...
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