Beer-Batter Fried Sole
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The batter for this fried fish is light and crisp with a delicate beer flavor. Other fish fillets may be substituted for the sole.
INGREDIENTS
2 pounds fillet of sole (or any white-fleshed fish)
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 cup beer
2 eggs, beaten
Vegetable oil
Tartar sauceThaw fish, if frozen. Pat dry with paper towels. Cut each piece in half lengthwise.
Combine flour, baking powder, and seasonings. Mix beer with eggs and 2 tablespoons oil; add to dry ingredients. Stir just until moistened.
Heat 1/4-inch oil in a skillet. Dip each piece of fish in batter, coating well. Fry until golden on both sides. Serve with tartar sauce.
Makes 6 to 8 servings