A box-office hit at yesterday’s dinner: AJ’s “San Mig” Beer Batter Fish Fillet.
We’re supposed to have this last week pa but we always forget to thaw the fish dory we bought at the supermarket. AJ was finally able to make these yesterday.
I asked him to write down the recipe for this blog, and he wrote not just a recipe but a complete procedure’s manual hehe!
Here’s AJ in his own words:
The goal was to have a light and airy batter that will not dominate the fish fillet’s taste and texture. Here’s how I did it:
Marinate the fish fillet in lemon juice. At the same time, pour the beer into a glass or mug. Let both stand for about 30 minutes.
Combine cornstarch and some chopped basil leaves in a bowl.
In a separate bowl, combine flour, some cornstarch, salt, and pepper. Make a well in the middle of the dry ingredients and pour the beer in small amounts while whisking. I wanted to get the consistency of pancake batter, and it took some adjusting to get it right.
Heat oil to deep fry the fish fillet.
Remove fish fillet from the marinade and pat dry with a paper towel. Dredge each fillet in the cornstarch – this will help the batter cling to it. After dredging, dip the fillet in the batter mixture and deep fry until they turn golden brown. Do not put too many fillets in the oil as this will make the oil’s temperature drop considerably.
Remove from pan and drain extra oil on a wire rack. Serve with lemon wedges, and preferably potato chips/fries.