RECIPE: Made this tonight and the batter was excellent. REC: Churros de Pescado (Fried Fish Fingers)

[dawn_mo]

Churros de Pescado (Fried Fish Fingers)

Recipe #67427

canarygirl

3 lbs fish fillets, cut into strips

2 cloves garlic, mashed

2 tablespoons chopped parsley

1/2 bottle beer (or carbonated water)

1 cup flour (about)

1 teaspoon baking powder

saffron (about 3-4 threads, toasted and ground, or yellow food coloring)

salt

oil (for frying)

In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps.

Heat sunflower oil to medium high heat in a deep frying pan.

Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once.

Drain on paper towels and serve with garlic mayo and lemon wedges.

serves 6

http://beta.recipezaar.com/67427

 

[dawn_mo]

I used cod and did onions and mushrooms along with the fish fingers. Excellent!

 

[nan]

That mix of flavors sounds really worth trying, one question, I have a T&T beer batter...

method---not exact enough to call a recipe, but I whisk flat beer, eggs, herbs, salt etc. and then add flour till it's like a crepe batter.
This sounds like it would be much thicker? Did you use that much flour for 1/2 beer and no eggs?
Thanks

 

[dawn_mo]

I made the batter a little thinner,

until it was almost the consistency of pancake batter. It ended up being a light-medium batter, very crispy. I will definitely make it again. I will use this batter recipe from now on.
I have never made crepes, but it might be the same as what I call pancake batter? The garlic is a good addition.

 

[nan]

Thanks much for reply, sounds so good, will definately try it soon...