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You've heard of beer-battered fish before, but Dirty Fried Fish goes all-in on liquor and beer in the batter! Dirty Fried Fish uses vodka as well as beer, so the flavor of the beer is still incorporated into the final dish, but the vodka helps to add extra crunchiness. Meanwhile the fish is juicy, tender, and savory... and fried. You may not even need tartar sauce to dig into Dirty Fried Fish!
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Ingredients
- 1 1/2 pounds (about 4 large fillets) turbot, sole, or flounder
- salt, to taste
- black pepper, to taste
- 1 1/4 cups white rice flour, plus more, to taste
- vegetable oil, to taste
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 cups vodka
- 1 1/4 cups lager beer
Directions
Step 1 -Rinse the fish fillets and dry them with paper towels.
Step 2 -Season the fillets well with the salt and the pepper.
Step 3 -Dust the fillets with the extra rice flour, shaking off the excess.
Step 4 -Preheat a wide, deep pan over medium heat.
Step 5 -Add the vegetable oil, filling the pan to a depth of 1 1/2 inches.
Step 6 -Bring the oil to a temperature of 375 degrees F.
Step 7 -In a medium bowl, add the all-purpose flour, the remaining 1 1/4 cups of the rice flour, the baking powder, and the salt.
Step 8 -Slowly add the vodka and the beer to the flour mixture, while stirring, until a batter forms.
Step 9 -Dip the fillets, one at a time, into the batter and coat each completely.
Step 10 -Carefully lower the coated fillets into the hot oil, working in batches, as needed.
Step 11 -Cook until golden-brown and the fillets reach an internal temperature of 145 degrees F, about 1-2 minutes per side.
Step 12 -Using a mesh spider strainer, transfer the cooked fillets to paper towels to drain.
Step 13 -Serve.
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