Winner Winner Fish Fry Dinner

A HUGE thanks to all of the participants – both contestants and voters – in this inaugural Beer Versus Wine Food Pairing Challenge.  7 thoughtful pairing suggestions definitely exceeded my expectations.  Please help spread the word for March’s challenge so we can grow this forum uniting food, beer, and wine bloggers.  Speaking of next month… want to know who won the privilege of hosting?

Amongst the many creative and enticing submissions ranging from a proud homebrew to a Brit’s expert suggestion of Champagne to a couple of variations of IPAs, a winner had to emerge.  The Battered Fish honor goes to none other than The Wandering Sheppard!  Congrats!   Look for his pairing challenge here at The Wandering Gourmand the week of March 24!

Now that we have made you both hungry and thirsty, here’s a beer battered fish recipe to try at home straight from the not-so-world famous Wandering Gourmand kitchen – Beer Battered Fish and Chips Mexican Style!  This is not your standard fish and chips recipe.  The use of a brown ale and molé spices creates a dark batter that is chalked with bold flavors – flavors that would overpower a white fish so use salmon instead.

Fish and Chips Mexican Style!

Fish and Chips Mexican Style!

Molé Beer Battered Fish

The Ingredients:

  • Salmon – 4 filets (Fresh!  Not farm raised.  Sustainability people!)
  • Flour – 2 cups
  • Brown Ale – 1 bottle
  • Onion Powder – 1 tsp
  • Garlic Powder – 1 tsp
  • Chili Powder – 1 tbsp
  • Ancho Chili Powder – ½ tbsp
  • Coco Powder – 1 tsp
  • Cinnamon – ½ tsp
  • Cloves – ½ tsp
  • Salt and Pepper to taste
  • Canola Oil

The Cooking:

  • Pour enough canola oil in the skillet to submerge half the fish and turn the burner onto medium or medium high depending on your stove
  • Mix the flour and the spices in a deep bowl that can be used for dredging
  • Whisk the beer into the flour mixture to create a batter
  • Pat the salmon dry with a paper towel
  • Test that the oil is hot by dropping in some batter and look for a sizzle
  • Dredge the salmon in the batter on both sides, shaking off any excess
  • Cook 5 minutes on each side
  • Allow to cool on a paper towel lined plate

Mexican Chips

The Ingredients:

  • Russet Potatoes – 4
  • Salt and Pepper
  • Extra Virgin Olive Oil
  • Fresh Cilantro – 1 tbsp chopped
  • Garlic Powder – 1 tbsp
  • Cayenne – a pinch or two depending on your heat tolerance

The Cooking

  • Turn oven to 450
  • Cut the potatoes into quarter inch thick strips
  • Toss potatoes with olive oil, salt, and pepper to coat
  • Bake for 10 minutes and then stir the potatoes so they don’t stick to the baking tray
  • Bake for another 10 to 15 minutes until crisp
  • Toss the fries with the cilantro, garlic powder, and cayenne
Winner Winner Fish Fry Dinner

Winner Winner Fish Fry Dinner

Author: Bryan Richards

Beer, Food, and Travel Writer

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  1. Winner Winner, now you choose Dinner (What do food do you want to pair?) | The Wandering Sheppard - […] he posted each suggestion and put them to a vote.  Third, MY suggestion won the vote (see Winner Winner Fish …
  2. Winner Winner Homemade Vanilla Ice Cream Dinner + Recipe | The Wandering Gourmand - […] two time winner.  If you remember, The Wandering Sheppard also won the inaugural challenge of Fish and Chips.  We …

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