Beer-Batter Fish

Easy Peasy, and you can say good-bye to your corner fish 'n chip shop!!
(serves 8)

2 qts. veg. oil for frying
8 (4 oz.) cod fillets or other flaky white fish
1&1/2 t. kosher* salt
1&1/2 t. freshly* ground black pepper
1 cup flour, plus one more cup
A pinch of dried dill weed*
2 T. Johnny's Garlic Seasoning*, or garlic powder
2 T. smoked* paprika, or use regular paprika
2 egg whites, beaten
1/2 (12 oz.) bottle of beer (do not use light)

Heat oil in a deep fryer to 365. You could also use a deep, heavy, 4 qt. pot and a deep-fat thermometer. Rinse fish, pat dry, and sprinkle with 1/2 t. each S&P. Combine 1 cup of flour, garlic powder, dill, paprika, and remaining teaspoon each of S&P in a bowl. Stir in egg whites, and gradually mix in beer until a thin batter forms. You should be able to see fish through the batter after dipping. Put the other cup of flour in a shallow bowl. Dredge fish through the flour (this step will enable the batter to stick to the fish), and dip both sides in the batter, letting excess drip off. Transfer 2 at a time to the fryer. Cook fish, turning once, until both sides are golden brown, about 5 mins. total. If your fish is less than 1" thick, reduce the cooking time to 4 mins. Drain on paper towels. Bring oil back to 365 between batches. This batter is also great for onion rings and potato cakes!!

"Whatever is given from the heart of love is beautiful to Him."

Have FUN and stay DRY today. Holy Moly!!

Love,

MM