A c ouple of y ears a go, a gentleman wrote to the paper that he enjoyed the barbecue sauce recipe I shared, using Dorothy Molter Root Beer. I have been meaning to share another root beer recipe for some time, as a thanks for the kind feedback, and I hope he sees this. Sure, the idea of root beer in a batter may sound strange, but the flavor of the pop is barely detectable. It simply lends a subtle sweetness and color, so you end up with beautifully caramelized batter. If preferred, you could use a bottle of regular beer or the equivalent amount of sparkling water and change up the spices as desired.
Root Beer Fish Fry
Ingredients:
Oil for frying (I use canola or peanut)
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon onion powder
1 bottle (12 ounces) Dorothy Molter Root Beer, chilled
1 medium yellow onion, sliced into 1/4 inch rings
1 1/2 pounds of fish fillets, patted dry
Instructions:
Pour 2 inches of oil into a large, heavy pot. Place over medium heat. Meanwhile, in a large bowl, whisk together the flour, cornstarch, and seasonings until combined. Beat in the root beer until smooth. Once the oil is hot, place an onion ring into the batter. Tap it on the inside of the bowl a few times to shake off excess coating, then place it in the oil. It should rise to the surface almost immediately, but it should take about 2-3 minutes to finish cooking. If it browns too quickly, turn your heat down. If it sinks to the bottom and stays there, you will need to turn your heat up. Once your oil is at the right temperature, fry the remaining onion rings in batches, draining on a paper towel-lined plate. Next, season your fish with a little salt and pepper, if desired. Dredge in the batter, shaking off the excess. Fry for 3-4 minutes, flipping occasionally, until the coating is golden brown and the fish is cooked through. Adjust the heat as needed, and add more oil, if necessary.
Yield: 4 servings.
Notes:
I couldn’t find my deep-fry thermometer, but if helpful, I estimate my frying temperature to be around 350 degrees F. I like to fry the onion rings first, so they don’t end up taking on any fish flavor, plus they stay crisp longer than the moisture-filled fish. I use my grandma’s doughnut trick for flipping the onion rings by using the handle of a long wooden spoon.
