A classic dish of buttery, beer-battered fillets that will leave your taste buds satisfied.
Serves 4
Ingredients:
1 ½ pounds firm northern pike fillets
1 teaspoon salt
Dash of cayenne pepper
3/4 cup flour
1 teaspoon pepper
Batter Ingredients:
1/4 teaspoon baking soda
1 egg
6 cups oil for frying
1 cup milk
2 tablespoons beer
2 tablespoons dark sesame oil (optional)
Preparation:
Rinse the fillets, pat them dry, and cut them into finger shape, about 3 inches long and 1 inch wide. Keep them cold until ready to fry.
Whisk together all the ingredients for the batter until smooth. Allow the batter to rest for about 15 minutes. Combine the flour with the salt, pepper, and cayenne. Lightly dust a fish finger in the flour mixture, immediately submerge it in the batter, shake off the excess, and lower it into the hot oil. Fry each batch 3 or 4 minutes until golden brown. Remove to a plate and let drain on paper towels.
Serve this classic pike dish with tartar sauce along with fat wedges of lemon, or with malt vinegar.
Recipe and photo courtesy of infisherman.com.
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