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 ]
You must be logged in to leave a comment
CHIMAY - If you have a good product, there is no need to shout it from the rooftops, it will speak for itself. The Chimay Trappist beers travel around the world and are enjoyed everywhere they go. ... [ more ]
OSTEND - One year ago, the Manuscript café in Langestraat, Ostend, outed itself as a Beer Tourism Café. At first glance not a lot has changed since then. Regular customers remain loyal to their co... [ more ]
In 2010 Antwerp brewery De Koninck launched its first real tripel, De Koninck Triple d’Anvers. It is a high fermentation beer that gives a wonderfully golden blond to light amber c... [ more ]
Enter your name and email address on the right and click "SignUp" to join.