Beer Batter Fried Sole Recipe

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Beer Batter Fried Sole Ingredients

2 lb fillet of sole (or any white-fleshe, d fish)
3/4 cup flour
1 tsp baking powder
1/2 tsp onion powder
1/8 tsp white pepper
1/2 cup beer
2 eggs, beaten vegetable oil tartar s, auce

A Recipe for
Beer Batter Fried Sole

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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This is a recipe for Beer Batter Fried Sole from the recipe cookbook of Recipes-to-go (Drink)

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Beer Batter Fried Sole recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Beer Batter Fried Sole

Food Tip
Try basting or searing beef with stock or broth instead of oil.

Beer Batter Fried Sole Directions

The batter for this fried fish dish is light and crisp with a
delicate beer flavor. Other fish fillets may be substituted for sole.

Pat fish dry with paper towels. Cut each piece in half lengthwise.
Combine dry ingredients. Mix beer with eggs and 2 TBS oil and add to
dry ingredients. Stir just until moistened. Heat 1/4 inch oil in a
skillet. Dip each piece of fish in batter, coating well. Fry until
golden brown on both sides. Serve with tartar sauce. Make 6-8
servings. From the files of Al Rice, North Pole Alaska. Feb 1994

Serves: 1

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Beer Batter Fried Sole Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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