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Beer-Battered Seafood

  • Phone number: 0588094658
  • Country: United Arab Emirates
  • State: Dubai
  • City: Karama
  • Street: Karama
  • Accept Terms: I accept the terms of service
  • Street: Karama
  • City: Karama
  • State: Dubai
  • Country: United Arab Emirates
  • Phone number: 0588094658
  • Country: United Arab Emirates
  • State: Dubai
  • City: Karama
  • Street: Karama
  • Accept Terms: I accept the terms of service
  • Listed: August 6, 2017 1:27 pm
  • Expires: 152 days, 2 hours

Ad Details

  • Street: Karama
  • City: Karama
  • State: Dubai
  • Country: United Arab Emirates

Description

Ingredients

Seafood
Canola oil for frying
1/2 c. coarsely ground cornmeal
1/2 tsp. paprika
1/4 baking soda
1 1/2 c. all-purpose flour, divided
Kosher salt and freshly ground black pepper
1 12 oz. can lager-style beer
1 lb. skinless cod or perch, cut into 8 strips
1 lb. large (21/25 count) peeled and deveined shrimp (tails left on)
16 clams, shucked
1 lemons thinly sliced, plus wedges, for serving
Tartar Sauce, Mignonette, Chimichurri, hot sauce, and malt vinegar, for serving
Tartar Sauce
1/2 c. mayonnaise
2 tbsp. dill pickles, chopped or relish
1 tbsp. fresh lemon juice
1 tbsp. capers
1 tbsp. mustard
Kosher salt and freshly ground black pepper
Mignonette
1/2 c. red wine vinegar
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper
Chimichurri
1/2 c. fresh flat-leaf parsley
1/4 c. white wine vinegar
2 tbsp. olive oil
2 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 tbsp. fresh oregano, chopped
Kosher salt
Directions

Heat 1 1/2 inches oil in a large Dutch oven over medium-high heat to 375°F (measure temperature with a deep-fry thermometer).
Meanwhile, whisk together cornmeal, paprika, baking soda, 1 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add beer and whisk to combine.
Place remaining 1/2 cup flour in a bowl. Season with salt and pepper. Add fish, shrimp, clams, and lemon slices, and toss to coat lightly.
Working with a few pieces at a time, remove seafood and lemons from flour, shaking off excess, and dip in batter, letting excess drip back into bowl. Carefully add to hot oil, being careful not to overcrowd the pot. Fry until golden brown and cooked through, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Season with salt.
Make Tartar Sauce: Whisk together mayonnaise, dill pickles or relish, and lemon juice, capers, and whole-grain mustard in a bowl. Season with kosher salt and freshly ground black pepper. Add more lemon juice, if desired. Makes 2/3 cup.
Make Mignonette: Combine red wine vinegar and finely chopped shallot in a bowl. Season with kosher salt and freshly ground black pepper. Let sit at least 30 minutes or up to 24 hours. Makes 1/2 cup.
Make Chimichurri: Combine parsley, white wine vinegar, olive oil, garlic, jalapeño, and fresh oregano in a bowl. Season with kosher salt. Makes 2/3 cup.
Serve with lemon wedges, Tartar Sauce, Mignonette, Chimichurri, hot sauce, and malt vinegar.

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Listing ID: 685598719256856f

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