Wednesday, July 5, 2017

Beer Batter Fried Fish Fingers with Apple Mustard Cream

These crispy, golden beer battered fried fish fingers is served with a delicious homemade chunky apple mustard cream that is the perfect blend of sweet and spicy. 

 Fresh chopped herbs are added to the beer batter which amp up the flavor. I prefer a Helles beer variety. A light herb beer can be substituted as well.

I used ocean perch for this recipe but you can substitute any moderately firm textured fish such as cod or whatever is easiest to find in your local grocer.

A perfect summer dinner option.
Beer Batter Fried Fish Fingers 
with Apple Mustard Cream

Prep Time: 25 minutes 
Cook Time: 30 minutes
Yield: Serves 4 

For the apple mustard cream:
  • 1 sweet apple (like Braeburn or Gala varieties) 
  • 1 tablespoon sweet and spicy mustard 
  • 1 teaspoon honey* 
  • 1 cup sour cream 
  • Salt and freshly ground pepper to taste 
  • Fresh dill for garnish 
*If you only have regular or spicy mustard on hand, whisk in one teaspoon of honey to the sour cream, apple mixture.

For the beer battered fish fillets: 
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/4 teaspoon kosher salt 
  • 3/4 cup light beer (pale lager) 
  • 1 tablespoon of chopped fresh chives 
  • 1 tablespoon chopped fresh parsley 
  • 1 teaspoon fresh chopped dill, plus a free sprigs for garnish 
  • Canola oil for frying. The oil should level out at 1/4 inch above the bottom of any size pan you are using. 
  • 4 (1-1+1/2 pounds) boneless, skinless fish fillets of moderately firm texture such as cod or perch. 
  • Extra all purpose flour for dredging.
  • Salt and freshly ground pepper

Make the Apple Mustard Cream:
  • Peel and core the apple. Chop the apple flesh into small pieces. 
  • n a small bowl, whisk together the sour cream and mustard. 
  • Season the cream with salt and freshly ground pepper to taste. 
  • Mix in the apple pieces and garnish with fresh dill. Set aside. 
Make the Beer Battered Fish Strips:
  • Separate the eggs. Lightly beat the egg yolks. 
  • Whisk together the all purpose flour and 1/4 teaspoon kosher salt. 
  • Mix in the two beaten egg yolks. 
  • Add the beer to the batter a little at a time, mixing each addition in throughly. 
  • Add the chopped fresh chives, parsley and dill to the batter and mix until the herbs have been incorporated evenly into the batter. 
  • Place the egg whites in a mixing bowl and use the whisk attachment to whip them. When the whites become foamy, add a pinch of salt. Keep whipping until stiff peeks form.
  • Fold the egg whites into the flour, egg yolk, herb mixture to thin out the batter. 
  • Rinse the fish fillets and pat dry. Cut each fillet into thin strips about 1/2 inch wide each. Season the fish fillet strips with salt and freshly ground pepper. 
  • Place a layer of paper towels next to the stove. Also place a small plate next to the stove sprinkled with a generous layer all purpose flour. 
  • Heat the canola oil in a large frying pan. Dredge the fish fillet strips in flour, then coat them with the beer batter. Add to the hot oil. 
  • Fry for 5-8 minutes, making sure to turn the strips so both sides are cooked evenly. 
  • When the batter is golden brown, crispy and the fish is cooked through, transfer the fried fish strips from the pan to the paper towels,  let drain and gently pat them dry.
  • Arrange the fried fish strips to a serving platter and serve with the apple mustard cream.

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