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Debbie Grashin is the first Jew who was born in the state of Alaska. She shares her recipes below, which she demonstrated for Whisk readers in her kitchen.
oil for frying
1 cup flour
1/2 teaspoon salt
dash of pepper
dash of Gefen Paprika or cayenne pepper
3/4 – 1 cup beer
1 pound halibut fillet, cut into nuggets
Preheat oil in a deep-fryer or deep skillet over medium-high heat.
In a medium bowl, combine flour and seasoning. Add beer, a little at a time while mixing, until batter is smooth, but still thick enough to coat the fish.
“This is a favorite in Alaska.” – Debbie
Dredge the fish in batter, then transfer to hot oil (you will know it’s hot enough if the oil sizzles when you drop in a drop of water).
Fry until halibut begins to turn golden, two to four minutes. The first batch will take the longest, and the rest will fry very quickly.
How Would You
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Beer Battered Fish How would this beer battered fish be if we make it on Friday to serve on Shabbat Day? Would it be soggy?
Hi! Generally battered food is better freshly fried but so long as you cool it down before refrigerating it shouldn’t get soggy.