Beer Battered Swai
Ingredients
- 2 lb. Orca Bay Swai fillets, thawed (5 to 7 fillets)
- 2 large eggs
- 3/4 C. beer, preferably a regional, micro-brewed dark ale
- 1/2 C. milk
- 1-1/4 C. all purpose flour
- 1/4 C. cornmeal
- 1 tsp. salt
- 1 tsp. baking powder
- 2 qt. vegetable oil for frying
4-5 minutes / Serves 6 / Intermediate / Print Recipe
Instructions
- In medium bowl, beat eggs until blended. Add beer and milk and whisk until completely combined.
- In large bowl, combine flour, cornmeal, salt, and baking powder.
- Add liquid ingredients into dry, whisking until smooth.
- Dry Swai fillets with paper towel, then place in batter, turning to coat evenly. Place bowl in refrigerator for 30 minutes while oil preheats.
- NOTE: Many deep fat fryers have a rather small cooking chamber. If this is your situation, simply cut the fillets in half widthwise before placing in batter.
- In deep fat fryer or large Dutch oven, bring oil to 375oF. The use of a candy/deep fat thermometer is recommended to confirm the temperature.
- After the fish has rested in the batter for 30 minutes, remove fillets one at a time and CAREFULLY lower into hot fat. Be cautious as the oil can splatter and foam. Do not crowd the fish in the fryer; it is better to cook in multiple batches.
- Fry fillets until a rich golden brown, turning with tongs so both sides color well. Cook time will be approximately 4 to 5 minutes, depending on fillet thickness and the size of your fryer or Dutch oven. The fish should float to the top of the oil as it cooks.
- Drain on paper towels, then serve while hot. Good accompanied with French fries and tartar sauce or malt vinegar.
Recipe Credits
Recipe Submitted by Roger Fickenscher.
What If I can't find Catfish?
Catfish, Cod
