Saturday, January 17, 2015

Chef Jason's Beer Battered Pollack w/ batter recipe'

Chef Jason's Beer Battered Pollack w/batter recipe'

Long John Silvers, eat your heart out!

This is the lightest fluffiest and one of the most delicious low cost recipe's you can do. 

* Note to home cooks like me, make sure to use a temp gauge and set your deep frying oil to 350 degrees. Fahrenheit.

Take and cut up into reasonable sized chunks your pollack and pat dry.


1 1/2 cup flour (all purpose or self-rising makes no difference, Hell use gluten free or rice flour if so desired.
1 egg
1/4 cup buttermilk (whole, not that low fat crap, we're real food lovers here)!
1 Tablespoon of Old Bay Seasoning
1 Teaspoon of Creole seasoning of your choosing.
1 can 12oz. Budweiser or other cheap American crappy beer!  Hell use PBR!

*NOTE:  Main utensil needed to do this recipe' is a WHISK, if you can't beat it then BEAT IT!  You don't belong in my Kitchen!

Whisk the Devil out of that batter, you want foamy bubbles from heaven before starting to throw that cheap old pollack in.

Coat each piece well and place in the deep fryer allowing about 5 seconds between pieces before adding the next (this prevents them from sticking all together).

Cook for about 5-7 minutes each or till a nice golden brown *not too dark cause that means you've kilt the fishies*.

And that's it!  Now go grab a beer, some tarter sauce, some of those nice hand cut fries and home made slaw that you made to go with them and... You know the drill!

Till Next Time,