Tuesday, March 27, 2012

My Morrocan Beer Battered Hoki Fish

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.

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

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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