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HomeNewsArchivesFOR CRISPY-FRIED KINGFISH, TRY BEER BATTER

FOR CRISPY-FRIED KINGFISH, TRY BEER BATTER

July 14, 2002 – What do you get at a kingfish tournament? With any luck at all, a great catch of kingfish.
If you or someone you know competed in Sunday's annual Bastille Day Kingfish Tournament on St. Thomas, then you might be lucky enough to have some fresh kingfish.
This popular eating fish, also called king mackerel, has a firm, high-fat flesh with a pleasant savory flavor. Cut into steaks, kingfish can be cooked in almost any manner, including broiling, baking, sautéing and frying.
Although not recommended for those watching their fat intake, beer-batter fried kingfish steaks are a delicious treat.
There are two ways to coat fish and other foods for frying: dipping them in a batter and breading them. A batter is a thick liquid mixture typically of flour, eggs, baking powder, seasonings and a liquid such as milk, water or beer. Breading is a mixture of dry ingredients such as cracker crumbs, breadcrumbs, flour or corn meal and seasonings. Batters tend to result in a thick coating that puffs up and becomes crispy as the food is fried. In the case of the beer-batter recipe here, the result is fish that's finger-licking good.
Beer-Batter Fried Kingfish
4 kingfish steaks (4-5 oz. each)
Salt and black pepper, to taste
1 cup flour
1 teaspoon baking powder
1 egg
1 cup light beer
Oil for frying
1 fresh lemon, cut into four wedges
Wash and clean kingfish steaks; pat dry. Season fish with salt and black pepper to taste. In a deep mixing bowl, combine the flour, baking powder, egg and beer. Mix ingredients together quickly with a fork until batter is smooth and lump free. Pour oil into a skillet to a depth of 1 inch; heat oil. Dip fish in batter and place in hot skillet. Cook over medium-high heat for 3 to 4 minutes on each side. When the fish is cooked, the batter will be brown and crispy and the flesh will flake easily with a fork. Remove from skillett and place on paper towels or newspaper to absorb excess oil. Serve with lemon wedges.
Makes 4 servings. Per serving: 385 calories, 23 grams fat (53 percent fat calories), 67 mgs cholesterol, 288 mg sodium.

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