Spicy Beer Batter Fried Snapper

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Spicy Beer Batter Snapper Fillets

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.

 

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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

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Beer batter

Snapper Fillets

Fried Snapper

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Directions

1. Heat up the canola oil in a large fry pan, the oil should be about 3" deep.
2. Take your fillets and pat them dry.  Season to your liking with salt and pepper.
3. Mix the flour, garlic powder, paprika, salt, black pepper and cayenne pepper together in a large bowl.
4. Add the beaten egg to the dry ingredients.
5. Take your can of beer and add it slowly to the mixture, stirring until there is no lumps.
6. Dip the fillets in the batter, it will be thin, and let the excess run off, drop carefully into the hot oil.
7. 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.
8. Take the mayonaisse and mix the pickle relish into it.  
9. Serve the fillets with the relish on the side.

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