A few months ago, we invited some friends over and bought 3 sets of 6 pack beer to share. That’s 18 cans.
Now, without wanting to sound like an elementary school mathematical problem, we finished 14 cans amongst ourselves. There were 4 untouched cans of beer.
Fast forward three months later, there are still 4 cans of beer sitting in the fridge.
The husband wouldn’t touch them because he doesn’t like drinking alone.
And i have been alcohol free for the past two plus years after getting pregnant and currently breastfeeding my toddler.
These beer cans kinda annoy me. They were squatters which i would love to see disappear because they were just taking up precious space in my fridge. And you can say i am pretty possessive when it comes to fridge space because between HUGE watermelons, papaya and cantaloupes, i always find myself running out of refrigerator room.
Gleefully, i pulled open the tab of a beer can, knowing as i did so, i will be freeing 330ml (yes that’s the volume of a can of beer) of space. This beer is going into the batter for my fish and chips tonight.
Since there were only two of us eating, i only had a few slices of fish prepped. This means i had a whole LOTTA batter leftover. And no, i wasn’t going to refrigerate this batter for later use because as i stressed on earlier, i really really like my fridge space.
A brilliant idea came to mind. I chopped up some onions, used up the remaining of the batter
So that was our meal. It’s more fried stuff than i would have ever approved. So i made a lil’ salad bed.
And of course not forgetting a lil mayo and some ketchup.
Beer Battered Fish and Chips
Recipe HERE by Paula Deen,
Taken from Food Network
I woke up this morning in a foggy daze, totally clueless as to what i was to serve for breakfast for Mr. Crustabakes, who would be up within the next hour.
As with what i always do when i am spaced out, i facebook.
And there it is. A stroke of luck.
Nami of Just one Cookbook posted her newest entry of the Salmon Fried Rice.
To which I have all the ingredients on hands.
Except of course, i didnt have the salted salmon.
But she did say you can make shortcut your salted salmon!
Head over HERE for recipe!
Do not let appearance deceive you,
For although these may look like potato wedges, they are actually Doryfish fries.
Frozen Dory fish fillets are sliced into thin wedges and deep fried in hot oil.
They are just like the average fish fingers. Except they are cut thinner and longer. You get the maximum batter over fish ratio this way.
I served this with a bit of mayonnaise. Because fried food and mayonnaise are a lifelong couple. I would have gone for tartar sauce ( which is also a mayonnaise based sauce). Too bad i didnt have on hands.
Taken from Allrecipes
- 1 (10 ounce) fillet dory catfish
- 1 teaspoon cayenne pepper, or to taste
- 1/2 cup corn flour
- salt and pepper to taste
- 1 quart oil for frying
- Lay dory fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place dory fish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your dory fish on a bowl or plate, and season with salt and black pepper.
- Place thawed dory fish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.