Rosemary Beer Battered Fish with Tangy Remoulade February 18, 2019

METHOD:

1. First prepare the batter by combining 3/4 cup all purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon rosemary, baking powder and beer in a bowl and whisking together until smooth. Set aside and let rest.
2. Meanwhile, rinse and pat dry the fish. Season with salt, pepper, garlic powder and cayenne on both sides.
3. Combine the remaining all purpose flour, cornmeal and rosemary in a shallow plate.
4. Pour enough oil into a large pot or dutch oven until it comes up the sides by about 5 centimetres and heat up over medium heat.
5. Once the oil is hot, dredge the fish pieces in the flour mixture then dip in the batter letting the excess drop off before placing into the hot oil.
6. Fry for about 2 minutes per side until golden brown.
7. Drain the fillets on a paper towel lined plate then transfer to a wire rack. Repeat with remaining fish pieces making sure not to crowd the pot and bring down the temperature of the oil. About 2-3 pieces at a time is best.
8. And finally for the remoulde combine all ingredients in a small bowl and stir together.