Jolly Good Mate!

A little beer for the batter, a little for me…very little for me cause I’m a lightweight.  Look.  See.  I took a picture of it on a paper towel on top of a brown bag!  Oh well.  Despite what some of you think, I’m not a perfectionist!  My inspiration was Newcastle Brown Ale, which has a rich, full flavor, comes from England, and is the perfect beer for traditional fish ‘n chips. I served the fish with my Skillet Chips. 

Brown Ale Tilapia

2.5 lbs. Tilapia (or cod, or other whitefish), sliced into 2 inch wide strips

1 c. Flour
2 tsp. seasoned salt
1 tsp. paprika
1 bottle cold Newcastle Brown Ale

Mix the flour, seasoned salt and paprika in a mixing bowl. Whisk in beer. Mixture should be thin. In a
shallow dish, place 1/2 c. or so of flour. Rinse the fish, then dip the fish into the flour, then into batter mixture, and drop into fryer with hot oil (at least two inches deep).

Fry Daddy $23.98

Cook 3-4 minutes until golden brown. Serve with malt vinegar and salt and/or tartar sauce.