Fried Flounder In Beer Batter
Published April 5, 1986
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pound flounder fillets
Lemon juice
Coarse salt and freshly ground pepper to taste
2 large eggs, seperated
½ cup beer
½ cup flour
½ teaspoon baking powder
Oil for deep frying
Nutritional analysis per serving (4 servings)
14 grams carbs; 170 milligrams cholesterol; 560 calories; 26 grams monosaturated fat; 12 grams polyunsaturated fat; 4 grams saturated fat; 43 grams fat; 1 gram fiber; 666 milligrams sodium; 26 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the fillets into three-by-four-inch pieces. Sprinkle with lemon juice and season with salt and pepper. Set aside.
- Step 2
Combine the egg yolks, beer, flour and baking powder. Mix thoroughly.
- Step 3
Whip the egg whites until stiff.
- Step 4
Gently fold the egg whites into the batter until well mixed in.
- Step 5
Heat the oil to 375 degrees (or to almost smoking point). Put the fish into the batter and shake off excess. Fry a few pieces at a time, turning with a slotted spoon when they rise to the surface. Drain on paper towels and keep warm until ready to serve.
Serve with peas flecked with tarragon or mint or serve a puree of spinach.
Private Notes
Comments
Dust fish with flour & chill pre batter. Helps batter stick to fish. I used with haddock fillets. Worked nicely. Family raved Don’t be shy @ adding a flavoring you like. Tarragon Dill Lemon pepper White pepper Adobo And so on....
I was surprised at how nice this batter was. My husband caught a wahoo and the captain said he liked it best batter fried and that is what led me to this recipe. Prepped the fish as directed. I didn’t have a deep fryer so used a frying pan with about 1/2” oil and flipped the pieces once they were brown. Served it with more fresh squeezed lemon and it was crispy and light from the whipped egg whites. Not a grease bomb you might expect from a batter fried fish. Will use this again when the need arises.
That may have resulted from the oil temperature not being hot enough.
I was surprised at how nice this batter was. My husband caught a wahoo and the captain said he liked it best batter fried and that is what led me to this recipe. Prepped the fish as directed. I didn’t have a deep fryer so used a frying pan with about 1/2” oil and flipped the pieces once they were brown. Served it with more fresh squeezed lemon and it was crispy and light from the whipped egg whites. Not a grease bomb you might expect from a batter fried fish. Will use this again when the need arises.
used this on veggies - delicious - would use again!!!
Dust fish with flour & chill pre batter. Helps batter stick to fish. I used with haddock fillets. Worked nicely. Family raved Don’t be shy @ adding a flavoring you like. Tarragon Dill Lemon pepper White pepper Adobo And so on....