Spicy Beer Batter Fried Snapper

Most times I make snapper my husband likes it in a nice butter sauce with onions, garlic, celery with some fresh herbs thrown in the pot.
This time I wanted something different but a dish I know he would like.
I went to the grocery store and bought a can of Heinekin and decided to experiment and make a beer batter snapper. I also spiced it up a bit because I think a lot of batters just taste plain.
To garnish it, I made a side of tartar sauce, served it with some french fries for some fish and chips. You can also serve it with a side of malt vinegar.
Yummy for your tummy. The next day I make a fish sandwich on a hoagie bun with lettuce and tomato and it was great. I spread the tartar sauce on the bun first, warmed up the fillet. stuck in the lettuce and tomato and woo hoo. It was off the chain.
This time I wanted something different but a dish I know he would like.
I went to the grocery store and bought a can of Heinekin and decided to experiment and make a beer batter snapper. I also spiced it up a bit because I think a lot of batters just taste plain.
To garnish it, I made a side of tartar sauce, served it with some french fries for some fish and chips. You can also serve it with a side of malt vinegar.
Yummy for your tummy. The next day I make a fish sandwich on a hoagie bun with lettuce and tomato and it was great. I spread the tartar sauce on the bun first, warmed up the fillet. stuck in the lettuce and tomato and woo hoo. It was off the chain.
Ingredients
- 1 cup of flour
- 3 tablespoons garlic powder
- 2 tablespoons of paprika (plain or smoked)
- 2 tsp. of salt
- 2 tsp. of black pepper
- 2 tsp. of cayenne pepper
- 1 egg, beaten
- 12 oz can of beer
- 6 fillets of snapper
- 12 cups of canola oil
- I cup of mayonaisse (Hellman's)
- 3 tablespoons of pickle relish
Directions
- Heat up the canola oil in a large fry pan, the oil should be about 3" deep.
- Take your fillets and pat them dry. Season to your liking with salt and pepper.
- Mix the flour, garlic powder, paprika, salt, black pepper and cayenne pepper together in a large bowl.
- Add the beaten egg to the dry ingredients.
- Take your can of beer and add it slowly to the mixture, stirring until there is no lumps.
- Dip the fillets in the batter, it will be thin, and let the excess run off, drop carefully into the hot oil.
- Cook about 2 minutes on each side. Remove from the oil. Set aside. Only do two at a time so they do not touch each other.
- Take the mayonaisse and mix the pickle relish into it.
- Serve the fillets with the relish on the side.
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