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Chef Kurt’s Beer Battered Fish

MSU Corporate Chef Kurt Kwiatkowski called in on 7/11/2014 to hook us up with a beer batter recipe for deep frying fish. You won’t need Drake’s!

Click the play button below to hear the conversation.

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Beer Batter Dipped Fish

oil for frying
1 1/2# fish filets like walleye or perch
2 c. flour
1 T. baking powder
1/4 t. garlic powder
1/4 t. old bay seasoning
1/4 t. cayenne pepper
salt and pepper for the fish filets
1/4 c. corn starch for dusting fish
1 egg
1 bottle of MI craft beer

salt and pepper fish filets and let them rest for about 10-12 minutes

mix flour with baking powder! garlic powder, cayenne, and old bay.

mix the egg with the beer and then combine wet ingredients with dry ingredients to make your batter.

Put oil in a soup pot with about 3″ of oil and allow it to get to 350 degrees

Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.

Drain the fish on the roasting rack. Serve with malt vinegar.

Chef Kurt will hook you up with a gourmet recipe every Friday in the 8 o’clock hour. Get up with Deb and Joey 6-10 am weekdays. Find Joey on Facebook here.

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