honey brown beer-battered fish & chips w/ lemon aioli

In culinary experiments, dinner, easy weeknight meals, lunch, vegetarian on 04.03.11 at 5:11 pm

‘do something new’ is a mantra that i’ve been trying to follow in 2011… writing a foodie blog. training for a half-marathon. taking a spinning class. cooking with beer. why not? :)

those who know me well know that, while i’m a big fan of vino, i do also enjoy the occasional pint or two… especially on a sunny patio or with a juicy cheeseburger. or better yet… beer-battered fish & chips!

you may recall a similar version of this recipe from a previous yumyumyummers post… baked (not fried), this is a healthier option for that good ol’ comfort-food-go-to. although i did make some slight variations to the recipe and added a few swigs of honey wheat beer to the batter — and perhaps while taking the occasional swig of beer myself! haha.

– preheat oven to 400F

honey brown beer batter:
in small prep bowl, whisk the following ingredients together to create a light batter:
– 3/4 cup whole wheat flour
– 1 egg
– 1 tsp chipotle blend (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
– 4 tbsp honey wheat ale (i used a locally-brewed honey wheat ale from one of my fave après-ski pubs.)

(tip: the chipotle seasoning will make the batter a bit dark in colour, but no worries, the breadcrumbs will make a nice light crispy crust.)

in another prep bowl, place:
– 1.5 cups breadcrumbs (crushed in mortar & pestle)

(tip: if using frozen instead of fresh fish, be sure to thaw basa filets overnight in the fridge.)

– coat each basa filet in batter (both sides) in small prep bowl
– then place each filet individually in second prep bowl & cover (both sides) w/ breadcrumbs
– place breaded filets in medium-sized baking pan lined  w/ cooking parchment paper
– bake for 20min at 400F, until fish is cooked through (crust should be slightly browned, but not burnt)

baked sweet potato fries
– check out the recipe from a previous yumyumyummers post.
(tip: this time, i took a time-saving shortcut by using pre-cut, unseasoned sweet potatoes from the produce section at the grocery store. you can also save time by baking the sweet potato fries at the same time as the basa filets.)

lemon aioli:
combine the following ingredients in small prep bowl:
– 1 cup low-fat, plain yogurt
(tip: best to use greek or balkan yogurt for a thicker aioli.)

– 2 tsp extra-virgin olive oil (evoo)
– 1 tsp honey
– 1/4 cup fresh chinese parsley (finely chopped)
– 1 tsp ground black peppercorns
– squeeze juice from 1/2 lemon
– season w/ lemon zest
(tip: be careful when using a rasp to grate the lemon — the blades on a rasp are very sharp. only grate the ‘zest’ or outermost rind of lemon, and not the ‘pith’ or white fibres underneath the rind.)
– cover bowl & refrigerate while baking fries

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