Beer Batter

Cookinman · Post by **Cookinman** » Wed Dec 06, 2006 12:59 pm

From another thread - Posted: Wed Dec 06, 2006 11:38 am Post subject:

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pier-afficionado wrote:
So who wants to post this Mac batter recipe??? I have tried macs several different ways and have yet to find a way that makes em tasty enough to eat!!! TOOO fishgy!!!!

Quite Honestly - It is less inthe prep and more in the handling of the Fish PA, that will dictate the intensity of the flavor.
I see that you know your fishing quite well so I will not go into it like you do not, but seriously as far as Food Quality fish are concerned, little things make a big difference.

1- GET IT ON ICE IMMEDIATELY. If you are gonna eat it, Ice it right away - No excuses, do not care how "HOT" the bite is, take a moment and Ice ya fish down. Better to have 3 properly handled fish that 10 Bacteria ridden ones.

2 - Filet NLT 10 hours of Catch or ASAP-Provided it is constantly Iced down the entire time. For gods sake do not freeze it! Eat it fresh! If you want frozen fish - go to Publix....lol A Frozen Mac is good for bait only IMHO. But to each their own.
You can keep filets up to 4 days in refridgerator with a Ziplock bag of Ice on top - Maybe longer, but for me, the idea is eat it fresh.

3 - Remove skin...Ya, ya, I know it is a pain, but with practice and a sharp knife it is not that bad - Believe me. A tip here is, after removing Filet from carcass, and you planned to divide filet anyway, simply cut pin bone strip AND thin bloodline from the middle of the filet with the skin on ( Usually that is done after skin is removed ) This will allow for a flatter ( and thinner ) filet when skinning fish)

4 - Some Folks will " Bleed " their Macs. I always wondered why, since the Flesh is NOT bloody, rather all their Blood is held in the organs which house all the necessary Oxygen Rich blood necessary to give them their speed bursts.
I think the time spent Bleeding in Warm sea water is not as beneficial as Icing Down immediately, but again to each his own...

With that being said, I am not at liberty to discuss Stormrunner's secret batter recipie, as I have been sworn to secrecy, but those of you that meet him fishing his home pier at Anglins, are more than welcome to try and bribe him for it. Usually a recipie to trade helps... He is a pretty darn good egg, so it should not be too tough......

I can however share my own adaptation to it, since I could not find his when I made my last beer batter macs.......

I start with my 2 favorite indredients - Cold Corona and a lime...

12 oz lite style beer
1 3/4 C AP Flour
1/8 t Baking Powder ( optional - Makes it 'poof' a bit more )
1 Bunch Fresh Cilantro - chopped
Juice of 2-3 limes ( depends on yield ) Do not use too much as the acid screws a bit with the finished batter's appeareance/ consistancy - In fact if perfect presentation is important you may omit....
1/2 to 1 Bottle (depends on size) Hot Sauce of choice.

Should be consistency of Pancake Batter

1 C Seasoned Flour ( I use Old Bay ) reserved for dredging.

Hottter oil than the usual ( 375 did the trick for me)

Cut Mac in to "strips" removing pinbones and bloodline in one shot. Some leave skin on, I like it off.

Further, split Strips again longways. Now cut into 4" 'fingers' Should look like fresh cut French Fries...

Dredge in flour - shake excess, dip in batter, allow drips to fall away, drop in hot oil...may neet to turn once or not - depends on fryer depth, but generally, will float up when it is done. Smaller fingers are better to insure fish is cooked when batter is browned.

Be sure to skim noodles of batter from hot oil in between 'fry sessions' so the oil will not burn and smoke.

OH YEA, Eat right away with a good homemade tarter sauce and fresh Cold Corona, preferably in front of Dolghins game for best flavor !

Leftovers the next day are good to reheat, but will heve a more pronounced flavor.....Best to call friends to help eat them ASAP and bring more Corona and limes.

big_matt_duq · Post by **big_matt_duq** » Wed Dec 06, 2006 2:44 pm

sounds great cookin! do you guys have Yuengling beer down there?
http://www.yuengling.com/

The traditional has a nice vanilla aftertaste and makes one awesome beer batter. season the flour with a bunch of lemon peper and thats pretty much all i do. i have to try yours b/c that sounds awesome. maybe if i can make it down over spring break ill bring down a case of yuengling. lol

big_matt_duq · Post by **big_matt_duq** » Wed Dec 06, 2006 2:47 pm

i see they have a plant in tampa so you should be able to get it?

Cookinman · Post by **Cookinman** » Tue Dec 12, 2006 6:37 pm

big_matt_duq wrote:sounds great cookin! do you guys have Yuengling beer down there?
http://www.yuengling.com/

The traditional has a nice vanilla aftertaste and makes one awesome beer batter. season the flour with a bunch of lemon peper and thats pretty much all i do. i have to try yours b/c that sounds awesome. maybe if i can make it down over spring break ill bring down a case of yuengling. lol

Hey Big Matt - I Tried Yuengling for the first time 5 yrs ago when my good pal got married in Phili. He, I and the rest of the "old gang" spent the week up there in the city getting into all kinds of debauchery with a bottle of Ying always close by. Kind of fond of the stuff now

They DO sell it down here now. Starting late last year or so I have seen it spring up on some tavern menu's now It is available at many Supermarkets.

big_matt_duq · Post by **big_matt_duq** » Tue Dec 12, 2006 9:06 pm

haha. i know what you mean. i can think of a few nights like that. i got the variety pack a few weeks ago with Lord Chesterfield, light, black and tan, and the lager and it was an awesome night. beats the hell of a Corona. haha Just my oppinion. i have a feeling you like it.