Beer battered Dover sole strips
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer.
Rather than whipping up your regular day-to-day variety, surprise friend and foe with this Belgian beer batter. Using beer really adds body, flavour and lightness to the recipe.
Fresh Dover sole fillet
Belgian wheat beer, 1 regular bottle, 33 cl/11.16 fl oz
Flour, 120 grams/4 ounces
Rice Flour, 100 grams/3.5 ounces
Sea salt, 1 tsp
Sichuan pepper, 1tsp
Roasted sesame seeds, 2 tsp
Cumin, ½ tsp
Beaten egg, 1
Olive oil (or suitable vegetable oil) for frying, 75 cl/25 fl oz
Mix the flour in a big bowl together with your seasoning and roasted sesame seeds. Rice flour is used to give it an extra crispy touch.
Add a beaten egg, 25 cl/8.5 fl oz of the Belgian wheat beer and whisk until you acquire the desired consistency and texture. If the batter is too runny just use some more flour, if it’s too thick add some beer.
Cut your fillet(s) in equal 1 cm/0.5 inch wide strips and start battering.
Heat the oil in a wok pan and fry up a first batch. Stir frequently and make sure your sole has room to swim.
These really don’t take long, so be careful and take them out when they are golden rather than brown.
We suggest using a Belgian (styled) wheat beer, such as Hoegaarden, Dentergems Tarwebier, Celis White, Brugs Tarwebier or whatever quality wheat beer you can lay your hands on.
The wheat malt, coriander and orange peel used to brew this typical Belgian beer enhances the batter and go very well with fish and seafood.
Tips & Tricks
- Ask your fishmonger for the thickest fillets, if they are too thin they will simply overcook in a few seconds.
- Use between 750 grams/1.6 pounds and 1 kg/2.2 pounds of filet to serve 4 up to 5 people, depending your finger food appetite.
- Have some fresh tartar sauce to dip your strips in with this dish.
More Recipes with Beer
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders. For sustainabi ... [ read more ]
Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variat ... [ read more ]
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, ma ... [ read more ]
We Belgians like to think of ourselves as real gourmets. It will come as no surprise that we are also chocoholics with a very sweet tooth. We take our desserts very seriously and always use the ver ... [ read more ]
You must be logged in to leave a comment
BASECLES - You may not have heard of this little village, halfway between Tournai and Mons. Its former quarries are now filled with water where the black marble that adorns Cologne Cathedral was once hewn; ... [ more ]
MELLE - Alain De Laet, CEO and owner of Brouwerij Huyghe, is a firm believer in the power of the Belgian beer brand around the world. The success of the brewery speaks for itself, with Huyghe be... [ more ]
SOIGNIES - Belgians drink their beer from the correct glass. An abbey beer tastes so much better from a traditional chalice, a pils beer from a pils glass... Only in Belgium, will you come across such a wide variety of b... [ more ]
WESTMALLE - Time appears to stand still in a Trappist abbey like Westmalle. However, appearances can be deceptive - even here the latest technologies are quietly creeping in. The abbey has an up-to-date ... [ more ]
Many Belgian towns and cities have their own city beer. Bruges is no exception, with the Brugse Tripel from the De Gouden Boom brewery. Palm Belgian Craft Brewers took over De Goud... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.