This recipe is used by Sacramento Brewing Co.'s Oasis restaurant.
The fish must be cooked in a deep fryer, according to chef Chris Thomas. "A frying pan just won't do it justice," he says.
The recipe does not include the oil needed to fill the fryer. Serve the fish with french fries, slices of lemon, malt vinegar and tartar sauce.
- 1 12-ounce bottle of India pale ale
- 2 eggs
- 1/4 cup vegetable oil
- 2 cups flour plus a little extra for dredging
- 3/4 tablespoon baking powder
- 3/4 tablespoon ground pepper
- 1/2 tablespoon cayenne
- 1/2 tablespoon salt
- 1/4 teaspoon oregano
- 1 tablespoon whole thyme
- 1/4 teaspoon garlic powder
- 1 1/2 to 2 pounds of fish fillets (cod or pollock are best)
In a bowl, combine ale, eggs and oil; when smooth, whisk in flour, baking powder and spices. Dredge fish fillets through flour and shake off excess, then whisk through batter.
Drop fillets in fully heated oil in the deep fryer; let cook until they float to surface and are golden brown (usually 5 minutes or less).
Remove fillets from deep fryer, drain and serve.
Per serving: 620 cal.; 41 g pro.; 55 g carb.; 22 g fat (4 sat., 6 monounsat., 12 polyunsat.); 179 mg chol.; 1274 mg sod.; 3 g fiber; 1 g sugar; 33 percent calories from fat.