Recipe: The Boulevard Restaurant's Beer-Battered Whitefish

The Boulevard Restaurant's Beer-Battered Whitefish

There's just a hint of curry in the feather-light batter that makes this entree one of the most popular at The Boulevard Restaurant in Ankeny, Iowa.

1 egg white
6 oz beer (3/4 cup)
1/3 cup water
2 tsp cooking oil
1 1/4 cup all purpose flour
1/4 tsp white pepper
1/8 tsp salt
1/8 tsp baking soda
1/8 tsp curry powder
cooking oil or shortening for deep fat frying
1 1/2 lb (to 2 lb) fresh or frozen whitefish fillets or halibut steaks, cut 1/2 to 3/4" thick

In a medium mixing bowl, combine egg white, beer, water and 2 tsp cooking oil.

In another bowl, stir together flour, pepper, salt, baking soda and curry powder. Add to beer mixture and beat with rotary beater or wire whisk till mixture is smooth.

In a heavy saucepan or deep-fat fryer, heat 2 inches cooking oil or shortening to 375F.

Pat fish dry with paper towels. Remove skin and bones. Cut into serving size pieces. Dip into batter, then fry 2 or 3 pieces at a time, 2 minutes on each side. Drain off fat. Keep warm in 300-F oven while frying remainder.

Servings: 4
Source: Midwest Living Magazine, April 1991