Jack's BBQ Recipe - Deep Fried Beer Battered Fish Fillets with Side Dishes

Memorial Day BBQ
This week try a little nontraditional BBQ food. 

These foods can be cooked indoors, but Outdoors is safer, so that’s why I like cooking them during the summer months when I can use my BBQ Grille.


Menu:
Deep Fried Beer Battered Fish Fillets (Halibut or Cod is best) 

Wedge Fries
Corn on the Cob


Cooking Items and Utensils:
A BBQ Grille
Metal Cooking Thermometer with a lip (so it can hang on pan without dropping into the hot oil and you don’t have to hold it).
Pair of Heavy Cooking Gloves (BBQ Mitts).
Sharp Paring or Kitchen Knife.
2 Medium size Mixing Bowls.
Wax Paper. 
Chopping Board.
1 Large Diner Serving Plate. 

Diner Plates (paper plates are fine).
Paper Towels.
Alum Foil.
Dinner Forks.
Large Pasta type Strainer.
Complete Set of BBQ Cooking Tools (utensils).
Chinese Cooking Strainer or Slotted Long Handled Cooking Spoon. 

Cast Iron 5-quart Pot with glass lid.
Gas Wok with stand (note: do NOT attempt to use an electric Wok).

Item # 1 – Deep Fried Fish:
Ingredients … 
Large piece of Fish Fillet (cut into 3 equal lengths) (I buy from the butcher section).
Note: Usually one adult will eat 2 lengths, so buy accordingly.
Canola Cooking Oil
Table Salt
3 Eggs
Cayenne Pepper
Cajun Dry Seasoning
all-purpose Flour 

Yellow Cornmeal
Fresh Ground Black Pepper
Garlic Powder

Baking Powder
Beer (12 ounces, any brand)

Preparation:
Clean the fish in cold water, cut into 3 equal pieces, remove any scales front or back.
Using paper towels pat dry fish fillets.
Next on a large diner serving plate cover with wax paper.
Next - In separate mixing bowls mix the following ingredients:

Bowl # 1, Wet Ingredients – 

1 standard 16-ounce can of beer or, two standard 12-ounce bottles.
3 Raw Eggs. 
Mix thoroughly.

Bowl # 2, Dry Ingredients – 

3/4 Cup of all-purpose Flour.
3/4 Cup of Yellow Cornmeal.
1 Teaspoon of Fresh Ground Black Pepper.
1 Teaspoon of Garlic Powder.
1/2 Teaspoon of Table Salt.
1/4 Teaspoon of Baking Powder
1 Tablespoon of Cayenne Pepper or Cajun Dry Seasoning.
Mix thoroughly.

Dip the fish, one piece at a time into the wet bowl mix, covering both sides.
Next dip the fish into the second flour mix bowl, covering both sides, shake off access, and set aside on waxed paper.
On BBQ Grille, 
Heat oil in Wok or BBQ side deep fryer to 350° to 375°F (use thermometer).

Next -
Deep Fry Beer Battered Fish Fillets in batches (3 or 4 cut pieces at a time) until golden, about 3 to 5 minutes.
They will start to float.
Do not overcrowd - don't put too many in at one time, they wont cook properly.
Do not overcook.
Using a large diner plate, cover with about three layers of paper towels.
Remove Deep Fried Beer Battered Fish Fillets using Chinese Strainer or Slotted cooking spoon.
Sprinkle lightly and immediately with some Cajun Dry Seasoning and very lightly with salt.
Serve immediately.

Item # 2 - Wedge Fries: 
Ingredients …
3 large baking potatoes (russets do best, about 2 pounds).
Canola Oil, for the frying.
Table Salt.
Directions … 

Leave Skin on, cut potatoes in half.
Next cut halves into 2-inch wide thick full length wedges.
Place the potato slices in a bowl of water.
Let stand 15 minutes.
Drain using strainer, rinse under cold water, and drain again.
Pat dry with paper towels.
On BBQ Grille using side burner, if you have one, and using a Wok, 
heat enough oil to come to about 4 inches up the side of the Wok, about 3 or 4 cups.
Heat the Oil to 350 degrees F. 

Add the potatoes in batches and cook until golden brown, about 
5 minutes.
Using a large diner plate, cover with about three layers of paper towels.

Remove the Wedge Fries from the pan with a Chinese Strainer 
(or slotted cooking spoon) and drain on paper towels.
Sprinkle with salt and serve hot with other diner items.
Note: We refer to these as ‘American’ Wedge Fries now.

Options for Wedge Fries …
Condiments should include ketchup and vinegar.
Optional tasty treat cover hot wedge fries with ‘Cheese Whiz.’

Item # 3 -
Corn on the Cob:
Ingredients … 

2 ears of corn per person (white or yellow fresh corn).
Butter or Margin.
Table Salt
Fresh Ground Black Pepper.

Directions … 

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife.

Cut the Ears in half, easier to cook and handle.

Place Cast Iron Pot with lid, fill 2/3 with plain water, on top of BBQ Grille Grate or side burner. 

Drop the corn into the large cast iron pot when water comes to a boil, add salt.
Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.
After about 5 minutes, remove enough ears for a first serving.
You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.
Serve with lots of butter and light salt and fresh ground black pepper. 


Options: 

(1) This can be cooked inside.
(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.

(3) Either, method, for small children, cut the corn from the cob and place on plate with butter.

For you Hungry Man Types:

Ice Tea for Lunch.
Gatorade for the children (healthy).
Cold Beer in Frosty Mug for Diner (mug requires 24-hours in freezer, 
don’t forget to refrigerate the beer).

Fresh Garden or Caesar Salad.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe - Deep Fried Beer Battered Fish Fillets with Side Dishes.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.