Beer-Battered tilapia with weeknight beef tallow french fries
Beer-Battered Tilapia
Cook time: 45 minutes
Serves: 3-4
INGREDIENTS:
- 1lb tilapia filets, skin and pin bones removed
- 1 and ¼ cup all-purpose flour
- 2 tbs baking powder
- ½ tsp cayenne
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 cup beer, such as West Sixth IPA
- kosher salt
- black pepper
- 8 cups peanut oil for frying
PREPARATION:
Pat the tilapia filets dry and slice in half lengthwise, dividing each filet into two portions. Season lightly with kosher salt and pepper and set aside.
In a large bowl, whisk together the flour, baking powder, cayenne, onion, garlic, 1 tsp kosher salt, and ¼ tsp black pepper. Continue whisking and slowly pour the beer into the flour mixture, mixing until the consistency is similar to that of a pancake batter. Set aside.
Pour the oil into a large, heavy-bottomed pot. Turn the heat to medium-high and bring the oil to 350°. A few tips on deep frying: if available, a candy thermometer that attaches to the side of the pot is very handy here. If you are unsure of your oil temperature, test it by dropping a tsp of the batter into the oil. If the batter falls to the bottom of the pot, it is too cold. If it immediately sizzles and quickly burns/turns black, the oil is too hot. If the batter drops slightly in the oil and then comes up to a sizzle, then it is ready. You will want to cook the fish in batches, ensuring the pot is not crowded. The temperature of the oil will fluctuate during cooking as well, dropping when more fish are added, so a close eye will need to be kept throughout the process.
Working one filet at a time, dip the fish into the batter and turn to coat on all sides. Remove from the batter and allow any excess to drip off into the bowl before carefully transferring to the frying oil, laying the fish into the oil away from you. Add 2 or 3 more filets, making sure not to crowd the pot. Fry on one side for 4 minutes before turning over and frying for 2-3 minutes more, until the batter is browned and crispy. Transfer to a plate lined with paper towels and immediately season with a shower of kosher salt. Finish frying the remaining tilapia filets and serve immediately with herby aioli alongside for dipping.
Weeknight Beef Tallow French Fries
Cook time: 30 minutes
Serves: 4
INGREDIENTS:
- 2 lbs potatoes, preferably Yukon gold, unpeeled
- 8-10 cups beef tallow
- Maldon salt or other flaky salt
PREPARATION:
Line a large sheet pan with a layer of paper towels and set aside. Place the tallow in a large, heavy-bottomed pot. Turn the heat to medium-low and slowly melt the tallow. You do not want the tallow to boil or become very hot, it only needs to be warm enough to change from solid to liquid form. Once all of the tallow is melted, turn the heat off and allow the tallow to sit and cool slightly while you prepare the potatoes.
Slice the potatoes into equal-sized sticks, about ¼ inch in thickness. Transfer to the pot with the beef tallow. There should be enough tallow in the pot to just cover all of the potato sticks. Turn the heat to medium-high, bringing the tallow to a boil. Do not stir; this will take approximately 5 minutes. After 5 minutes, the oil should be simmering if not boiling. Allow the potatoes to fry for 15 more minutes, undisturbed. Do not stir as that will cause potatoes to break apart. After 15 minutes, carefully stir the potatoes with a spider strainer or slotted spoon, making sure to gently turn those at the bottom of the pot over. Continue to cook, stirring occasionally, until the potatoes are crispy and brown, an additional 3-5 minutes. Use a spider strainer or slotted spoon to transfer the potatoes to the paper-towel-lined sheet pan, allowing any excess oil to drip off back into the pot. Season immediately with a generous shower of salt and serve alongside beer-battered tilapia and with herby aioli for dipping.
Herby Homemade Aioli
Makes 1 cup
INGREDIENTS:
- 1 egg yolk
- ½ tsp dijon mustard
- 1 tsp freshly squeezed lemon juice
- 1 tbs rice vinegar
- 1 clove garlic, grated
- pinch kosher salt
- pinch black pepper
- ⅓ – ½ cup olive oil
- small bunch mixed tender herbs, minced, such as Puerto Rican oregano, basil, chives,
- parsley, dill or cilantro
PREPARATION:
Place the egg yolk, mustard, lemon juice, vinegar, garlic, salt, and pepper in a bowl and whisk to combine. Add the oil to the egg mixture in a very slow stream, whisking constantly, until all of the oil has been incorporated. If the mixture seems to separate along the way, simply stop adding oil and whisk until it pulls back together, then continue adding the remainder of the oil until a creamy, desired consistency is reached. Stir in the minced herbs, taste and adjust seasoning to your preference. Serve alongside beer-battered fish, French fries or alongside oven-roasted whole tilapia.