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| | | Gingered Beer-battered Bass | Favorite of Kasey Wendell - Brown, Ohio
| | Course: | Main Entrée | | Servings: | 4 | |
Ingredients & Instructions:
Vegetable oil
1 cup cornstarch
2 eggs, separated
¾ cup beer
2 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon dry mustard
½ teaspoon salt, divided
1 cup all-purpose flour
¼ teaspoon pepper
1 ½ lbs. bass
In deep-fat fryer, heat 2 inches oil to 375. In medium mixing bowl, combine cornstarch, egg yolks, beer, soy sauce, ginger, mustard and ¼ teaspoon salt. Set aside.
In another medium mixing bowl, beat egg whites at high speed until stiff but not dry. Fold into beer batter.
In shallow dish, combine flour, remaining ¼ teaspoon salt and the pepper. Dip bass first in batter and then dredge in flour mixture to coat. In hot oil, fry until golden brown, turning over once. Drain on paper-towel-lined plate.
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