Beer Battered Fish Fry with Coleslaw

 The secret to a good fish fry is in the batter. The thickness of the batter really depends on you, but to get it crispy and crunchy is a no brainer. Here is the secret...

Fish Fry Recipe:
     1/2 kg fillet cream dori sliced (substitute either grouper or snapper)
     1 cup flour
     1 cup corn starch
     1 can warm beer
     1-1/2 cup peanut oil
     slices of lemon

Defrost the fish and cut to 1/3 slices per fillet. Place in a strainer until the fillets are thawed and pat dry using a paper towel. In a bowl, mix the corn starch and flour. Add the warm beer until the right consistency depending on how thick you want the batter to be.

Heat up the fryer and pour about a 1-1/2 cup of oil. When bubbles start forming, set the heat on medium. Dip the fish in the batter and cook until golden brown. Set aside on a strainer and sprinkle some salt.

Coleslaw Recipe:
     1 cabbage sliced julienne 
     1 small carrot sliced toothpick sizes
     1/2 cup mayonnaise
     1/4 cup cider vinegar
     1/4 cup sugar

In a bowl, mix the cabbage and carrot slices. In a cup mic the cider and sugar and if too strong, you can add some water. Toss the vegies and cider for about a minute and add the mayonnaise. Refrigerate for an hour.

When ready to serve, add some lemon on the platter along with the fish fry and some coleslaw. Bona petito!