Michael Symon's Crispy Beer-Battered Fish | Symon's Dinners Cooking Out | Food Network

Michael uses the fizz and sugar in beer to fry up this flaky fish to crunchy, golden PERFECTION!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Beer-Battered Fluke with Jalapeno Tartar Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 servings

Ingredients

Beer-Battered Fluke:
8 cups neutral oil, like canola, for frying
3 1/2 cups instant flour, such as Wondra
2 tablespoons cornstarch
1 tablespoon seafood seasoning
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs
20 ounces beer, such as an IPA or wheat
1 1/2 pounds fluke fillets, cut into 4-inch pieces
Kosher salt and freshly cracked black pepper
Sea salt, for serving
1 lemon, thinly sliced
1 cup picked fresh flat-leaf parsley

Jalapeno Tartar Sauce:
1 1/2 cups mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
1 pickled jalapeno, seeded and minced, plus a splash of pickling liquid, optional
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a deep, heavy-bottomed pot over direct heat until it reaches 360 degrees F.

For the beer-battered fluke: Whisk together 3 cups of the instant flour with the cornstarch, seafood seasoning, baking powder, salt and baking soda in a large bowl. Whisk together the eggs and beer in a separate large bowl. Whisk the wet ingredients into the dry ingredients until there are no lumps. Let the batter rest for 5 minutes so the flour can bloom.

Meanwhile, make the tartar sauce: Whisk together the mayonnaise, mustard, garlic, jalapeno, lime zest and juice in a medium bowl. Season with salt and pepper. You can add a splash of the jalapeno pickling liquid if desired for extra flavor.

Dry the fish fillets with paper towels and season with salt and pepper on both sides. Working in batches, dredge each piece of fish in the batter. Using a fork, lift each fish fillet out of the batter, let the extra batter drip down and then carefully drop the battered fish into the oil. Do not overcrowd the pot. Fry until the batter is golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel-lined plate and season with sea salt.

Season the remaining 1/2 cup of instant flour with salt and pepper. Dredge the lemon slices and parsley in the seasoned flour, then fry until crisp, about 2 minutes. Remove to the paper towel-lined plate. Add the fried fish, lemons and parsley to a platter and serve immediately with the jalapeno tartar sauce for dipping.

(Alternatively, you can fry the fish, lemons and parsley in 360 degrees F oil over medium-high heat on a stovetop.)

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Michael Symon's Beer-Battered Fish | Symon's Dinners Cooking Out | Food Network
https://www.youtube.com/watch?v=A4L34uHmm-Y&feature=youtu.be