Cilantro Fish Stew with Clams, Mussels, Corvina and Large Prawns

• 4 large prawns
• 2 small fillets of corvina or any firm-fleshed white fish
• 1 cups of clams and mussels @ 6 of each
• 2 ox. Spanish chorizo, chopped in small cubes
• 8 cherry tomatoes halved
• 6 limes juiced
• 1 ear of white corn, off the husk
• 1/2 bottle of XX Amber
• 1/2-1/4 Fresno pepper, sliced
• 1/2 bunch of cilantro
• 1/2 white onion shaved or julienned
• 1/4 cup chicken stock
• olive oil
• salt and pepper

In a large pan saute over high heat the clams, prawns, chorizo and corvina in olive oil until the fish and prawns are browned on one side. Flip the seafood then immediately deglaze the pan with the beer. Add the onion and corn. The chicken stock and lime juice are added to taste. Reduce the broth then add the whole picked cilantro, cherry tomatoes and Fresno pepper. Finish with salt and pepper. Enjoy! You should be left with a nice citrus broth containing beer and cilantro overtones. Most of these ingredients can be followed to recipe, but I recommend that they be added to taste.

Serves 2

Thanks to Beckler

Fried Fish With Vodka and Beer Batter

• 1 1/2 pounds (about 4 large fillets) turbot, sole or flounder
• Salt and freshly ground black pepper
• 1 1/4 cups white rice flour; more for dusting
• 2 to 3 quarts vegetable oil for deep-frying
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups vodka
• 1 1/4 cups lager beer.

Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.

Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and salt. Slowly stir in the vodka and beer to make a batter. (Don’t make batter ahead of time, or the bubbles from the lager will be lost.)

Dip one fillet into batter to coat it completely, and lower into hot oil. Repeat with other fillets. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

Yield: 4 servings.

Time: About 45 minutes

Thanks to nytimes.com

Beer Cheese Gills

• 1 pound bluegill fillets
• 1/4 cup sliced green onions
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon caraway seeds
• 1/2 cup milk
• 1/2 cup shredded cheese
• 4 tablespoons beer

In a greased baking dish, arrange fish. Bake in a 450 degree oven till fish flakes. Meanwhile, cook onion in butter till tender. Stir in flour, mustard, caraway seeds. Add milk all at once. Stir until thick and bubbly. Add cheese and beer. Cook until cheese melts and pour over fish.

Thanks to Kris Winkelman from walkermn.com

Tempura Fish with Oven Chips

• 8 new potatoes (unpeeled)
• 1 tbsp olive oil
• 1 tsp sea salt
• vegetable oil
• 375ml beer
• 2 tempura cups flour
• 4 flathead fillets (about 150g each)
• tartar sauce

Preheat oven to 220C and place a non-stick tray in oven to heat. Cut 8 new potatoes (unpeeled) into 1cm strips. Toss with 1 tbsp olive oil and 1 tsp sea salt. Spread on tray and bake for 30 minutes or until cooked and golden.

Heat a large pan one-third full of vegetable oil over medium heat until a cube of bread dropped in the oil browns in 15 seconds. Combine 375ml beer (such as Sapporo, chilled) and 2 cups tempura flour (from the Asian section at supermarkets). Stir with chopsticks, leaving the mixture a bit lumpy.

Dip 4 flathead fillets (about 150g each) in batter, shaking off excess, and deep-fry for 3-4 minutes or until fish is cooked. Serve with chips and tartar sauce.

Thanks to TheAge

Beer Batter

• Fish and or Shrimp
• 1 12 oz can light Beer
• 1 1/2 cups Flour
• 1/2 tsp Salt
• 1 tsp Paprika
• 1 cup Flour

Pour the beer into a large bowl.

Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).

Heat at least 2 inches of oil in a frying kettle or electric fryer.

Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches).

When they are brown on one side - less than 1 minute - turn and brown them on the other side.

Drain on paper towels.

Serve hot with lemon wedges.

Thanks to Fishmans Express