Sea bass fish and chips from 220 Merrill

- Ash Wednesday marks the first day of Lent for many, and come Friday -- it's all about the Fish Frys.

Chef Robert Gordon and Lance Sigler from 220 Merrill in Birmingham joined us in the FOX 2 Cooking School to show us a recipe to elevate our Fish Friday recipe. You can find his recipe for Chilean sea bass fish and chips below.

For more information on 220 Merrill, visit www.220restaurant.com.

220 MERRILL'S CHILEAN SEA BASS FISH & CHIPS
by Chef Robert Gordon
Serves 4
Ingredients:

  • 2 qt - Canola Oil
  • 12 (3 oz ea) Sea Bass Filets
  • 1 1/4 cup All Purpose Flour
  • 2 Tbl - Garlic Powder
  • 2 Tbl - Paprika
  • 2 tsp - Salt
  • 2 tsp - Black Pepper
  • 1 ea - Egg, Beaten
  • 1ea - 12 oz Beer

Preparation:
Heat oil to 365 degrees.
While oil is heating, mix together flour, garlic powder, paprika, salt and pepper.
Season fish with salt and pepper, then dredge in flour mixture shaking off excess flour. Set aside.
Mix beaten egg and beer slowly into flour mixture.
Dip fish filets into batter and slowly drop into hot oil.
Cook for 3-4 min or until golden brown, drain on paper towel to absorb excess oil.
Serve with lemon wedge and tartar sauce. 

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