Ingredients:

  • 4 6-ounce portions of NETUNO Grouper 2-4 ounce fillets
  • 7 tablespoons all-purpose flour, divided
  • 7 tablespoons cornstarch
  • 1 teaspoon baking powder
  • Sea salt, to taste
  • 1 pinch black pepper, to taste
  • 1/3 cup dark beer, cold
  • 1/3 cup sparkling water, cold
  • 1 quart vegetable oil (or lard), for frying

Instructions:

  1. Pre-heat frying oil to 350°F (176°C).
  2. Set aside 2 tablespoons of flour. In a medium bowl, mix remaining flour with cornstarch and baking power. Season with salt and pepper.
  3. Add the beer and sparking water to the dry ingredients, whisking continuously with a fork until batter is thick and smooth. Place the batter in the refrigerator to rest for about 30 minutes.
  4. Pat fillets dry with a paper towel and season with salt. 
  5. Place the 2 tablespoons of flour in a shallow bowl. Dust each fillet in the flour and shake off any excess. Then dip into the cold batter, coating the entire fillet.
  6. Check the oil temperature is still 350°F (176°C) and carefully lower each fillet into the hot oil. Fry for about 8 minutes or until the batter is golden brown. Turn the fillets occasionally.
  7. Remove from frying oil and pat excess oil with a paper towel. Sprinkle with a bit of salt and serve immediately with tartar sauce and fries. Enjoy!

Servings: 4

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