Just about everyone has tasted delicious beer-battered fish and chips. This recipe is much like other beer-batter fish recipes, but it uses Guinness beer, giving it a darker color and a distinctive (but not strong) flavor.
The key to getting your fish just right is in the batter. If you like thinly battered fish, use less flour. If you like thick batter, use more flour.
This recipe makes about 6-8 pieces of fish.
Heat the oil in a large pot or deep fryer to a temperature of 375 F.
In a large bowl whisk the beer, egg, baking soda and salt and pepper. Whisk until well-combined. Start adding the flour and whisk until it starts to thicken and sticks to the whisk. You will probably use about ½ cup of flour, but add it slowly, so you get the right consistency.
Coat the filets with flour before dipping them into the batter. Then dip the fish, piece by piece into the batter and let the excess drip off and ensure the fish is fully coated.
Once you have coated a piece of fish, put it into the oil before moving onto the next piece, but work quickly to ensure even cooking of all the pieces. Using a fork, gently dip the fish into the oil and hold there for a few seconds before letting go. This will keep the fish from sticking to the bottom of the pot. Then repeat the process with the rest of the filets.
Cook the fish for about 5-6 minutes until nicely browned and it reaches an internal temperature of 140 F. Place the fish on some paper towel to remove excess oil.
Serve with French fries, tartar sauce, malt vinegar and a wedge of lemon.
If you’ve ever looked at the label of store-bought guacamole, you’ll see all kinds of ingredients that you just really don’t need.
And if you see any ingredients you can’t actually pronounce or know what they mean, run the other way.
Making your own fresh guacamole is simple and only requires 2 ingredients:
1 fresh avocado and a tablespoon or two of salsa.
Use a small sharp knife to cut into the skin of the guacamole. Make a few cuts across the skin so that it makes it easier to peel the skin off. Peel the skin off completely.
When that’s done, carefully cut around the pit. The pit is actually quite soft on the outside, so it’s easy to slice through and end up with pieces of pit in your guacamole. Just make sure to remove any bits of pit before proceeding.
Now all you need to do is mash the avocado. If your avocado isn’t quite soft enough, you can use a hand blender, but a fully ripe avocado is best. Add a couple tablespoons of salsa, just for a tiny bit of flavor and to make the end result creamier.
Of course, to make things more natural, you can even make your own salsa. All it takes is a few simple ingredients like peppers, tomato, onions and cilantro.
If you have a busy morning at home planned or have company coming over for brunch, Overnight French Toast is surely a dish that will please a crowd.
It’s much like the French toast you make piece by piece in a skillet, but better.
This one dish meal can be prepared the night before and baked the next day. Baking time is up to 1 hour, so make sure you have the time available to finish up the dish.