Posts Tagged ‘Beer’

My husband, mother-in-law and I stopped by this restaurant in Prescott, AZ and we all ended up ordering Mahi-Mahi fish and chips. None of us had heard of using Mahi-Mahi for fish and chips. And, we were all glad we ordered it because it was fabulous!

What is Mahi-Mahi? “Coryphaena hippurus” is the scientific name. Its common name is dolphinfish. The Hawaiian named this fish Mahimahi which translated means very strong. In Mexico it is referred to as Dorado. While the common name includes the word dolphin, it is not related to Flipper.

Photo by Peter Mannarino

Pretty, isn’t it? This fish is firm and lean. It has a moist texture with mild sweet flavor. It is not a fishy tasting fish, and is really good fish for the fish and chips recipe below.

2 medium potatoes
Peanut oil
Chili flakes
Onion Powder
Salt and pepper
1# Mahi-Mahi
One egg
Dash of salt
2 Shakes of onion and garlic powder, each
1 Shake of cayenne pepper
1/2 bottle of stout beer
1 cup of flour,plus a bit to dip the fish into
Vegetable oil

Preheat your oven to 350 degrees. Then prepare your potatoes. Give them a good scrub and do not peel. Cut into french fry strips. Add to your mixing bowl. Add one glug of peanut oil. I use this as it can take the heat of the oven and does not smoke. Add a couple of shakes of chili flakes, onion powder, and salt and pepper. Using your hands mix together so that the potatoes have a good coating of oil and the spices. Lay these out on a foil lined cookie sheet that has been sprayed with a cooking spray. This will keep them from sticking. When the oven is hot, place the potatoes in the oven, second rack from the bottom, and set the timer for 25 minutes.

Potatoes ready for the oven

Next, take the fish, rinse it in cold water and then cut it into good size chunks. Set aside.

Fish is ready!

Now for the beer batter: Use really good stout beer in this recipe as the flavor really comes out in the final product. Take your egg and crack it into a mixing bowl. Using a whisk, whisk the egg extremely well. Next add the dash of salt, onion and garlic powder, cayenne pepper and beer and whisk again. Add the flour a bit at a time, and still use the whisk. This helps to incorporate the flour into the egg mixture without creating lumps. Once all the flour has been added it should look like this:

Beer batter is ready to use!

Add about two inches of oil to a deep frying pan and turn on the heat to medium high. Right about now your timer should be going off on the potatoes. Flip them over and set the timer again for another 25 minutes.

Test the oil with some of the beer batter by dropping a little into the heated oil. The batter should sink to the bottom and then float right up and the oil should start to bubble around the edges. Now take a piece of fish and dredge it in the flour, then drop it into your beer batter to coat. Add the fish carefully to the oil. Cook the fish in batches, keeping the cooked fish warm.

Frying fish

While your fish is cooking, prepare your lemon.

Can't you just smell this lemon?

The potatoes should be done just as you are removing the last of the fish from the oil then serve it up!

Dinner is served!

Read Full Post »

I love my crock-pot and making corned beef in the crock-pot is really good. The meat is tender from the long cooking, and the flavor from the beer is incredible!

Flat cut corned beef with seasoning packet included
2 bottles of beer (today I am using a combination of Sam Adams Light and Latitude 48 IPA)
Water to cover

Place the corned beef into the crock-pot with the fat side up. Sprinkle with the seasoning packet included with the meat. Slowly pour beer into the crock-pot.

Pour the beer over the corned beef

Don’t worry about the bubbles, they will subside.

Beer bubbles...

Then add water to just cover the meat.

Set the crock-pot to low and cook for 8-9 hours. When done, let the meat stand, covered, for 10 minutes before slicing. Serve this with buttered potatoes, steamed green beans, and of course, a really good mustard!

Dinner is served!

And, enjoy a beer with this too!

Read Full Post »