Recipe(tried): Beer Battered Fish and Blackened Fish

Crisp and delicious.

Beer Battered Fish and Onion Rings

1 1/2 cups flour (375 mL)
1 1/2 teaspoons salt (approx) (7 mL)
1/4 teaspoon cayenne pepper (1 mL)
1 bottle (341 mL) beer

1 small Spanish onion
6 cups vegetable oil for deep-frying (1.5 L)

1 pound haddock or cod fillets (500 g)
1/4 flour (50 mL)
Lemon wedges
Tartar sauce

Preheat deep-fryer to 375 F (190 C) and oven to 250 F (120 C).

In bowl, whisk flour, 1 1/2 teaspoons (7 mL) salt and cayenne. Whisk in beer until smooth. Let stand for 15 minutes.

Meanwhile, peel onion. Cut into 1/2-inch (1 cm) thick slices. Separate into rings.

In deep-fryer or deep heavy-bottomed pot, pour in enough oil to come at least 2 inches (5 cm) up side. Heat to 375 F (190 C) or until a 1-inch (2.5 cm) cube of bread turns golden in 20 seconds. Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250 F (120 C) for up to 1 hour. Repeat with remaining onions.

Meanwhile, cut fillets into serving-size pieces. Dredge fish in flour; shake off excess. Dip fish into batter and fry in oil, turning once, until golden brown, about 7 minutes. Remove with slotted spoon; drain on paper towel-lined baking sheet.

Sprinkle with salt to taste. Serve with lemon wedges and tartar sauce.

Yield: 4 servings

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Blackened Fish

2 tablespoons (25 mL) each chopped fresh thyme and oregano (or 1 teaspoon/5 mL dried)
2 tablespoons paprika (25 mL)
1 1/2 teaspoons chili powder (7 mL)
1/2 teaspoon salt (2 mL)
1/4 teaspoon each hot pepper flakes and ground pepper (1 mL)
4 firm-fleshed fish fillets (such as swordfish, red snapper, monkfish, catfish, whitefish or grouper)
1/4 cup clarified unsalted butter (75 mL)
Lemon wedges

In shallow dish or bowl, combine thyme, oregano, paprika, chilli powder, salt, hot pepper flakes and pepper.

Heat large cast-iron skillet over high heat until pan begins to turn white, about
5 minutes. Brush both sides of fillets with butter. Dip each into herb mixture; drizzle fillet with some of the butter.

Place fillets in hot skillet; cook, turning once and drizzling with 1 to 2 teaspoons
(5 to 10 mL) more butter, for 6 to 10 minutes or until fish is opaque and flakes easily when tested, reducing heat if herb mixture begins to burn. Serve with lemon.

Yield: 4 servings