Ingredients
Array
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[0] => Array
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[title] => fish, catfish, channel, farmed, fillet, raw
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[1] => Array
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[408ae50e-20ae-e064-1129-e47e787a7e38] => Array
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[title] => vinegar, apple cider, 50 grain
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[d1d1179e-a44d-b5d4-0596-45988d2cbcbc] => Array
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[title] => beer
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[7c55cbc0-88dd-4a24-e93b-72419f969375] => Array
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[title] => relish, pickle, dill
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[674ac482-5e6d-f6b4-6df7-ae5650dce49a] => Array
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[title] => dill weed, fresh
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[componentid] => 2
[method] => chopped
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[071f7df8-08eb-09b4-8998-f1eeec90faff] => Array
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[title] => capers
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[quantity] => 1.00
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[26b9a114-cf25-b8d4-85f3-7257e3b9f452] => Array
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[title] => juice, lemon, fresh
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[quantity] => 1.25
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[9c0ec490-8828-b014-c135-1ce22302e186] => Array
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[title] => cream, whipping, 35% b.f.
[ingredientid] => 10927
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => cream
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[title] => salt, table
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)
-
1 pack frozen cream dory fillet (about 3 to 4 pieces)
-
3 tablespoons lemon juice
-
salt and pepper
For the beer batter
-
flour for dusting fish
-
1 tsp baking powder
-
1 tsp salt
-
1/2 tsp pepper
-
2 teaspoons apple cider vinegar
-
1 egg
-
1 egg white
-
1 1/4 cups beer
For the Caper-Dill Sauce
-
1/2 cup mayonnaise
-
1 tbsp pickle relish
-
4 teaspoons fresh dill chopped
-
1 tbsp capers chopped
-
1 1/4 teaspoons lemon juice
-
1 tbsp cream
-
salt and pepper to taste
Recipe Method
1. Heat oil in a deep
pan for frying.
2. Brush both sides of each fish fillet with lemon juice.
3. Season with salt and pepper.
4. Mix together all ingredients for the beer batter in a large mixing bowl.
5. Dust fish with flour, dip in the batter, then deep-fry until golden brown.
6. Mix together all ingredients for the sauce and serve with the beer-battered fish.