Comments on: Creole Beer Battered Fish Fry

By: Pan Fried Grouper with Roasted Garlic Cream Sauce from Mike's Table

Pan Fried Grouper with Roasted Garlic Cream Sauce from Mike's Table — Sun, 07 Sep 2008 09:05:40 +0000

[...] more regularly eat fish continues, but like with anything, some times, you just have a craving for simple, strongly flavored dish, so this dinner was such a quickie. I was in the mood for something garlicky, so I decided to [...]

By: Food blogs: A masochistic pleasure « WTF? Random food for thought.

Food blogs: A masochistic pleasure « WTF? Random food for thought. — Wed, 06 Aug 2008 06:06:55 +0000

[...] If you’re even a semi-regular at Blue Kitchen, you know we love spicy here. And as much as we try to take it easy on fried food, when it’s done right there’s nothing better [in small doses]. Mike over at Mike’s Table does it right, with his Creole Beer Battered Fish Fry. [...]

By: swirlingnotions

swirlingnotions — Mon, 04 Aug 2008 18:54:15 +0000

Oh my, oh my . . . I’m thinking hushpuppies would go REALLY well with this!

By: RecipeGirl

RecipeGirl — Mon, 04 Aug 2008 14:08:27 +0000

Looks great. I’m always afraid to do my own fried fish (except for fish tacos) but I’ll let you make me some!!

By: Kittie

Kittie — Mon, 04 Aug 2008 12:28:33 +0000

Mmmm….. deep fried… crunchy…. spicy….. fish….ummm…..!

By: Y

Mon, 04 Aug 2008 11:07:38 +0000

Damn. It even LOOKS crispy. Very enticing photos!

By: aforkfulofspaghetti

aforkfulofspaghetti — Mon, 04 Aug 2008 07:39:26 +0000

Soft spot for deep-fried food? Hell, YES!

The spiciness of the batter really appeals – think I’m going to give this one a try…

By: the caked crusader

the caked crusader — Mon, 04 Aug 2008 07:33:05 +0000

I’ve never had spiced batter like this before but the photos made me salivate (which is always my main test for whether I’d like a recipe)

By: nina

nina — Mon, 04 Aug 2008 06:21:07 +0000

I made beer battered fish a while back and it was delicious and light. I must try this spicy version, though!

By: DocChuck

DocChuck — Sun, 03 Aug 2008 19:28:49 +0000

Mike,

We did it last night. Only changes were we fried in peanut oil, and we used fresh catfish fillets (large ones) instead of red snapper.

The fish was delicious.

By the way, for deep-frying, a DeLonghi is HARD to beat! Controlled odor, very little mess, easy recycling of oil. We have the older model, the one without the stirrer mechanism, and have been using it for 6 or 7 years no. Good investment.