These fish fillets are battered with a beer batter with Cajun
seasonings then deep fried.
INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce or a good hot sauce..lol
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
PREPARATION:
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco,
and half of the salt and peppers.
Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide
bowl or pie plate.
Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour mixture.
Fry fish until the fish nuggets float to the surface and turn golden brown,
taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper
towels to blot up excess oil.
Season with some cajun spice.
seasonings then deep fried.
INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce or a good hot sauce..lol
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
PREPARATION:
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco,
and half of the salt and peppers.
Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide
bowl or pie plate.
Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour mixture.
Fry fish until the fish nuggets float to the surface and turn golden brown,
taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper
towels to blot up excess oil.
Season with some cajun spice.
Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4