Recipe: Guinness Batter Fish Fry

The fish fry went well so I wanted to share the basics of the batter.

[Needs to be a photo here - working on it]

4 Tilapia fillets - or whatever fish you want - I also used scallops, though a deep fryer would have made them better
1/2 cup flour
1 1/2 tsp baking powder
1 egg
2/3 cup beer - in this case Guinness Stout which made for a nice creamy flavored finish

Whisk the wet into the dry ingredients

Salt and pepper the fish then dredge it in flour, dip it into the batter and place it into a pan of hot oil (olive, or your preference). How hot? I didn't measure but should have since I splattered a little and got some nice grease burns on my arm. Keep the temperature under control or you may burn the batter before cooking the fish - What? Maybe that happened to me. So? - Cook the fish for a couple of minutes on each side - til its done is my general rule - and with fish, don't overcook.

That's pretty much it. Its not really original, I mined some recipes from around the web and other cookbooks - I'm not good with flour ratios and that kind of thing, so I always have to look that stuff up.

I served it with lemon slices and tartar sauce (how bold!) and of course a pint of Guinness.