CREATE YOUR OWN BEER BATTER FISH FRY AT HOME. I MADE MINE WITH HADDOCK FILETS WITH A SIDE OF OVEN ROASTED POTATOES AND SQUASH AND BROCCOLI SLAW!
FOR THE FISH FRY:
24 oz frozen haddock filets (semi-thawed)
1 cup all purpose baking mix (like Bisquick)
Beer of your choice (I had Coors Light on hand)
dash of garlic salt and fresh ground pepper
2 Tbsp oil
In a small mixing bowl, combine baking mix with beer, adding a little beer at a time and mixing well until a somewhat thick pancake batter consistency. Add salt and pepper and mix well. Heat the oil in a large skillet over medium-high heat. Dip haddock into batter coating well and add to skillet. Cook about 5-7 minutes, turn and repeat until golden brown on both sides.
FOR THE ROASTED POTATOES AND SQUASH:
3 POTATOES* CUT INTO WEDGES OR CUBES
2 CUPS CUBED BUTTERNUT SQUASH (I PURCHASED READY MADE TO SAVE TIME)
2 CUPS SWEET RED PEPPER, COARSELY CHOPPED
1 ONION CUT INTO WEDGES
1/4 CUP SUNFLOWER SEED KERNELS
1/4 CUP ITALIAN OR GREEK SALAD DRESSING
PREHEAT OVEN AT 400 DEGREES F. CUT UP ALL THE VEGETABLES AND SPREAD OUT ON A FOIL LINED COOKIE SHEET. SPRINKLE SEEDS AND SALAD DRESSING OVER TOP. PLACE IN HOT OVEN AND BAKE WHILE PREPARING THE FRIED FISH.
*REMEMBER TO USE SWEET POTATOES WHENEVER POSSIBLE IN PLACE OF WHITE POTATOES FOR IMPROVED NUTRITION.
BROCCOLI SLAW MADE EASY:
1/2 (12 oz) Package Marketside Broccoli Slaw
2 – 4 Tbsp Kraft Coleslaw Dressing
dash salt and pepper if desired
MY HUSBAND WOULD HAVE LIKED A LITTLE MORE BATTER ON THE FISH SO I WILL TRY A THICKER BATTER OR DOUBLE DIPPING ANOTHER TIME AFTER FRYING ONCE!
THIS IS A GREAT RESTAURANT MEAL MADE AT HOME KEEPING FAT LOW BY USING MINIMAL OIL RATHER THAN DEEP FAT FRYING. KEEP SALAD DRESSINGS TO A MINIMUM AND ADD MORE IF NEEDED .