Beer Battered Flounder

Happy Sunday! I hope everyone had a nice relaxing weekend! We did not really have much going on this weekend, so we got to sleep in and spend time with family and friends. It was lovely!

Tonight I made this delicious beer battered flounder recipe. I have made a few versions of this before, but here is the one I did tonight. The batter was light and crispy, and I found myself wishing I had just fried the rest of the batter to munch on 😉

I started with this super hoppy pale ale.

I love Jekyll Brewing! Yeah for Georgia breweries!

I added this beer to the following dry ingredients to make my batter…

1 cup flour, 2 tablespoons cornstarch, 1/2 teaspoon baking soda, salt and white pepper – because I was feeling fancy, and Katie can spot black pepper and refuse to eat anything I make 😉 Then I rested the batter in the fridge for 30 minutes (at least 10 minutes is fine)

I put about 2 cups of vegetable oil in my shallow dutch oven and brought it up to 375. You can use a candy thermometer or test a bit of batter in the oil. If it bubbles, it is ready.

I fried the fish about 3-4 minutes on each side. Just slide your spatula gently under the fish. If it does not come up easily, it is not ready. I only cooked 2 pieces at a time. DO NOT CROWD THE PAN!

When they were finished, I put them on a plate lined with paper towels and hit them with a touch more salt. I served with fries and broccoli. I also made a quick tarter sauce with 1 cup mayo, a couple of tablespoons of pickle relish, and salt and pepper to taste. It was crunchy and flaky, just like fried fish should be!

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