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Beer Batter Fillets with Red Pepper Slaw Recipe
|Sour cream||3 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Grated lemon zest||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Red bell peppers||2 Large, thinly sliced|
|Red onion||1 Small, thinly sliced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Beer||2⁄3 Cup (10.67 tbs) (Preferably Dark)|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Flounder fillet/Sole fillets||1 1⁄2 Pound (4 Small Ones)|
Calories 1159 Calories from Fat 874
% Daily Value*
Total Fat 99 g151.9%
Saturated Fat 17.3 g86.6%
Trans Fat 0 g
Cholesterol 154.7 mg
Sodium 1156.8 mg48.2%
Total Carbohydrates 41 g13.7%
Dietary Fiber 3.2 g12.7%
Sugars 9.3 g
Protein 27 g54.5%
Vitamin A 47.9% Vitamin C 151.5%
Calcium 7.5% Iron 11.2%
*Based on a 2000 Calorie diet
2. In a shallow bowl, combine the flour, cornmeal, salt, and cayenne. In a small bowl, lightly beat the egg. Stir the beer and beaten egg into the dry ingredients.
3. In a 10-inch skillet, warm the oil over medium heat until very hot but not smoking (about 375° on a deep-fat thermometer).
4. Dip the fish into the batter and add it to the hot oil. Fry until golden brown, about 4 minutes; carefully turn the fish over halfway-through. Drain the fish on paper towels.
5. Serve the fish with the red pepper slaw on the side.