Rosemary Beer Battered Fish with Tangy Remoulade February 18, 2019
Try this yummy rosemary beer-batter recipe! You won’t regret it. To checkout the original recipe click here.
For the Fish
- 3/4 cup + 1/2 cup all purpose flour (one measurement for batter, one for dredging)
- 1/2 cup + 1/2 cup yellow cornmeal (one measurement for batter, one for dredging)
- 1 tablespoon + 1 tablespoon chopped rosemary (one measurement for batter, one for dredging)
- 300ml of light beer
- 1 teaspoon baking powder
- 600g firm fresh fish such as lemonfish, blue moki or trevally
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- salt and pepper
- canola oil for frying
For the Remoulade
- 1/3 cup plain yogurt
- 2 tablespoons mayonnaise
- 1/2 tablespoon Dijon mustard
- 1 dill pickle, finely chopped
- 1 green onion, chopped
- small clove garlic, minced
- 1 tablespoon chopped parsley
- juice of 1/2 a lemon
- 1/4 teaspoon red pepper flakes
- salt and pepper
- 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.
- Meanwhile, rinse and pat dry the fish. Season with salt, pepper, garlic powder and cayenne on both sides.
- Combine the remaining all purpose flour, cornmeal and rosemary in a shallow plate.
- 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.
- 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.
- Fry for about 2 minutes per side until golden brown.
- 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.
- And finally for the remoulde combine all ingredients in a small bowl and stir together.