Ingredients with Measurements:
- 1 lb of white fish fillets (such as cod or haddock)
- 1 cup of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 cup of beer
- 1 egg
- 4 cups of water
- 1/4 cup of Old Bay seasoning
- 1 lemon, sliced
- 4 ears of corn, shucked and halved
- 1 lb of baby red potatoes
- 1/2 lb of smoked sausage, sliced
- 1/2 lb of shrimp, peeled and deveined
- 1/4 cup of butter, melted
Special Equipment Needed:
- Large pot
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add the beer and egg to the dry ingredients and whisk until smooth.
3. Heat the water, Old Bay seasoning, and lemon slices in a large pot over high heat until boiling.
4. Add the potatoes and sausage to the pot and cook for 10 minutes.
5. Add the corn and cook for an additional 5 minutes.
6. Add the shrimp and cook for 2-3 minutes or until pink and cooked through.
7. Remove all the ingredients from the pot with a slotted spoon and set aside on a large platter.
8. Heat oil in a deep fryer or a large pot over medium-high heat until it reaches 375°F.
9. Dip each fish fillet into the beer batter, allowing excess batter to drip off.
10. Carefully place the fish in the hot oil and fry until golden brown, about 3-4 minutes.
11. Remove the fish from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
12. Brush the melted butter over the cooked fish and serve with the boiled vegetables and seafood.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Deep-fry oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 22g
- Carbohydrates: 44g
- Protein: 38g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Any type of white fish can be used.
- Chicken or vegetable broth can be used instead of water.
Variations:
- Use different types of seafood such as crab legs or mussels.
- Add chopped onions and garlic to the boiling water for extra flavor.
- Use different types of beer for a different flavor profile.
Tips and Tricks:
- Pat the fish fillets dry with paper towels before dipping them into the batter to ensure the batter sticks.
- Use a slotted spoon to remove the boiled vegetables and seafood from the pot to prevent them from breaking apart.
- Make sure the oil is hot enough before adding the fish to prevent the batter from becoming soggy.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat, place the leftovers in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the fish and boiled vegetables on a large platter for a family-style meal.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Lemon wedges
- Fresh herbs
Pairings:
- Beer
- White wine
Suggested Side Dishes:
- Coleslaw
- French fries
- Garlic bread
Troubleshooting Advice:
- If the batter is too thick, add more beer to thin it out.
- If the batter is too thin, add more flour to thicken it.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature to prevent oil splatters.
Food History:
- Fish boils are a traditional meal in the Midwest, particularly in Wisconsin.
Flavor Profiles:
- Savory, salty, and slightly sweet.
Serving Suggestions:
- Serve hot with a cold beer or white wine.
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Taste: Crispy, Savory, Tangy, Beer, Beer-Flavored