Beer-battered fish and prawns

To date, I have uploaded several fish recipes even though I don't quite fancy eating fish.  It's a good thing because I'm finding fun ways to cook fish that tickle my taste buds.  This latest recipe I promise is good.  My taste buds totally approve.  Confirm, double confirm!

I came back from a business trip in New York recently and had a couple of days to rest at home before going back to the grind (as my boss puts it).  I was home checking out Food Network Asia (one of my favorite channels) and I chanced upon Robin Miller and this recipe.  She cooked it with 4 slabs of fish fillet (I don't remember what fish she used) and I decided to try it using smaller slices of halibut instead, PLUS, I also used prawns (big grey prawns) and tweaked the recipe slightly to suit my taste.  It turned out delicious.  I could open a fish and chips (and prawns) outlet with this.  I'm serious.  The recipe also comes with an exotic Mandarin orange sambal dip!  This is the first time I have tried this very unusual yet sweet and spicy dip that is perfect with the fish and prawns.  I highly recommend this.

What is golden brown and crispy ... fish could never taste better!

Ingredients

• 10 to 12 slices of halibut (about 1-2 inches wide and 6-7 inches long)
• 8 to 10 big grey prawns
• About 3 to 4 cups of plain flour separated into 2 parts
• 1 can of beer (I used Stella Artois)
• 1 teaspoon of baking powder
• 1 egg beaten
• Italian mixed herbs
• Salt and pepper to taste
• Oil (I used Rice Oil)

Mandarin orange dip ingredients

• 1 can of drained Mandarin orange
• 2 tablespoons of sambal belacan (I used Glory Sambal Belacan).  Alternatively, you can use curry paste.
• Juice from 1/2 lemon
• Chopped Chinese parsley

Method 

(Let's prepare the fish and prawns)

• Sprinkle salt, pepper and Italian herbs on both sides of fish slices and prawns.
• Heat oil in a deep wok - enough for deep frying.
• Use 2 separate containers for this.  In 1 container, add 1-part of the flour as mentioned in the ingredients.  In the other container, whisk the other part of flour with 1 teaspoon of salt, 3/4 to 1 can of beer, 1 beaten egg and 1 teaspoon of baking powder.

• Dip fish first into plain flour.  Make sure to dust off the excess flour.

• Dip floured-fish into batter mixture and coat evenly.
• Deep fry fish until golden brown on each side (it took about 3-5 minutes on each side)
• Repeat the same with prawns (take note that the prawns cook faster)
• Remove and drain in a plate lined with kitchen tower to soak up the excess oil before serving.

(Let's prepare the Mandarin orange sambal dip)

• Drain juice from can of Mandarin orange - discard.
• Add sambal belacan, lemon juice and chopped Chinese parsley to drained Mandarin orange and mix well.

Serve as a dip

There you have it.  A simple-to-do recipe which turned out surprising fabulous!  The fish and prawns fritters were crispy and tasty.  I serve them with brown rice and salad on the side and the must-have sweet & spicy Mandarin orange sambal dip!  You can actually taste the alcohol in the batter, but it isn't overwhelming, just a hint which is what I really enjoyed.  Have a go at it and let me know how it turns out for you!  Enjoy and God bless!  Till next time, happy cooking!

Freely you have received, freely give. (Matthew 10:8)