Beer Battered Fish, Chips, and Coleslaw
For the Coleslaw:
1 Head Green Cabbage, Cored and Finely Chopped
1 Large Carrot, Coarsely Grated
1/2 C. Red Cabbage, Chopped
3/4 C. Mayonnaise
2 Tbsp. Apple Cider Vinegar
1/2 Tbsp. Lemon Juice
1 Tsp. Sugar
A pinch of Garlic Powder
Salt, Pepper to taste
Combine the green cabbage, carrot and red cabbage in large bowl. In separate bowl, combine all other ingredients. Gradually add to bowl with vegetables and mix well. Keep refrigerated until serving.
For the Chips:
3 C. Vegetable Oil
2 Baking Potatoes, Thinly Sliced
Salt
Preheat oven to 250 degrees. Heat oil in deep fryer or in a dutch oven to 375 degrees. Fry potatoes until golden brown, about 3-5 minutes. Sprinkle with salt. Try other seasonings, such as dry ranch dressing for a unique flavor. Place in oven to keep warm while cooking fish.
For the Fish:
1 Bottle (12 Oz) Beer of Choice
2 C. Flour
1 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/4 Tsp. Pepper
1/2 Tsp. Salt
15-18 (1 1/2 Lb) Perch Fillets, Skin and Bones Removed
In large bowl, pour in beer. Combine flour, garlic powder, onion powder, pepper and salt. Gradually mix in to beer. Pat fish dry and coat fish with batter. Immediately place in hot oil. Fry fish, turning often, until all sides are golden brown, about 5-7 minutes. Place on plate lined with paper towel before serving.
1 Head Green Cabbage, Cored and Finely Chopped
1 Large Carrot, Coarsely Grated
1/2 C. Red Cabbage, Chopped
3/4 C. Mayonnaise
2 Tbsp. Apple Cider Vinegar
1/2 Tbsp. Lemon Juice
1 Tsp. Sugar
A pinch of Garlic Powder
Salt, Pepper to taste
Combine the green cabbage, carrot and red cabbage in large bowl. In separate bowl, combine all other ingredients. Gradually add to bowl with vegetables and mix well. Keep refrigerated until serving.
For the Chips:
3 C. Vegetable Oil
2 Baking Potatoes, Thinly Sliced
Salt
Preheat oven to 250 degrees. Heat oil in deep fryer or in a dutch oven to 375 degrees. Fry potatoes until golden brown, about 3-5 minutes. Sprinkle with salt. Try other seasonings, such as dry ranch dressing for a unique flavor. Place in oven to keep warm while cooking fish.
For the Fish:
1 Bottle (12 Oz) Beer of Choice
2 C. Flour
1 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/4 Tsp. Pepper
1/2 Tsp. Salt
15-18 (1 1/2 Lb) Perch Fillets, Skin and Bones Removed
In large bowl, pour in beer. Combine flour, garlic powder, onion powder, pepper and salt. Gradually mix in to beer. Pat fish dry and coat fish with batter. Immediately place in hot oil. Fry fish, turning often, until all sides are golden brown, about 5-7 minutes. Place on plate lined with paper towel before serving.
