Lettuce Wrapped Beer-Battered Fish with Quick Pickled Radish
This is a yummy fried fish recipe that, served on leaf lettuce, would make good use of the produce available right now. There are hundreds of variations on "the wrap" and you should feel free to add or substitute ingredients as you like. This beer-battered fish recipe comes from Serious Eats and has been well vetted at our farm table. Original recipe here: http://www.seriouseats.com/recipes/2011/02/beer-battered-fish-recipe.html
For the Batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- one 12-ounce can beer (ale, larger)
- 1 large egg
- 1 teaspoon kosher salt
For the Fish
- 6 cups peanut or canola oil
- 1 ½ pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick
- salt and pepper
- malt vinegar, or lemon
For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.
Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes. Drain fish fillets on a baking sheet covered with paper towels.
**This week we served the fried fish, wrapped in our lettuce. I made a quick sauce of stirring together sour cream, lime juice, and chalupa and served a dollop on each wrap with pickled radishes. Also, great with lettuce in a tortilla.