Beer-Battered Fried Fish
Course
Entrees
Ingredients
Beef tallow (could also use lard or coconut oil)
2
pounds
grouper fillets, cut into pieces (can substitute your favorite fish)
1
teaspoon
Celtic salt
1/2
teaspoon
freshly ground pepper
1 1/2
cups
sprouted white wheat flour
Try sprouted sorghum flour for a gluten-free version
1 1/2
teaspoons
maple sugar
1
teaspoon
Celtic salt
1
(12 oz.)
bottle beer (not light)
1
teaspoon
hot sauce
Instructions
Melt beef tallow to a depth of 3 inches in a large Dutch oven; heat to 360 degrees.
Sprinkle fish with salt and pepper.
Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce.
Dip fish in batter, allowing excess batter to drip off.
Gently lower fish into hot tallow.
Fry fish (in small batches) 2-3 minutes on each side or until golden brown.
Place fried fish on a wire rack or on paper towels.