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Crispy Beer Battered Fish Recipe - Made with Andy Roo’s Cajun Garlic Seasoning from Peppers.com
Andy Roo’s Cajun Garlic Seasoning
- Private group -
May 11, 2018
INGREDIENTS:
- 2 cups all-purpose flour (divided)
- 2 1/2 tablespoons Andy Roo’s Cajun Garlic Seasoning
- 1 milliliter light beer
- 1/2 cup water (if needed)
- 2 pounds fish fillets (deboned and cut into serving pieces)
- oil (for cooking)
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1/2 lemon juice (optional)
- salt & Pepper, to taste
DIRECTIONS:
- Measure ½ cup of flour into a pie plate and set aside.
- In a medium bowl, stir together 1 ¾ cup of flour, Andy Roo’s Cajun Garlic Seasoning. Slowly add in the beer to the flour mixture, whisking to incorporate well. Add in a little water if the mixture is too thick, extra flour if it gets too watery. The mixture should not be too thick but should easily coat the fish when it gets dipped into the mixture.
- Set the batter aside and heat the oil.
- I use a deep fryer but if you can also use a large frying pan with a few inches of oil in it. Heat the oil to 370 degrees F.
- When the oil is hot enough, coat the fish fillets with flour before dipping them into the batter.
- Carefully lower the fish pieces into the oil and cook until golden brown on both sides. If you are using a frying pan you will need to turn the fish to cook the other side. Transfer the cooked fish to a paper towel lined plate and keep in a warm oven until all the fish are cooked and ready to serve.
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Andy Roo’s Cajun Garlic Seasoning
