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Perfect for After the Fast!! For the month of Adar we are meant to drink and be merry, so I made a beer-battered turbot with a sweet chili sauce.
12 ounces lite beer
1 egg
1 and 1/2 cups flour
salt, to taste
pepper, to taste
4 fillets turbot
1/2 cup Gefen Sweet and Sour Duck Sauce
1 teaspoon red pepper flakes
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon rice wine vinegar
2 tablespoons Heaven & Earth Ketchup
Mix together the first five ingredients until a smooth batter forms.
Dunk Turbot fish into the batter.
Fry the fish on medium-high, for about two to three minutes per side, in about half an inch of oil.
Meanwhile, place the sauce ingredients in a small pot and cook until bubbling (about five minutes). Serve over the batter-fried fish.
An original For Love of Food recipe.
Photography: Moshe Wulliger. Food Styling: Sari Hoffman.
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