Beer-Batter Baked Fish

recipe
The beer batter pours directly over the fillets in this baked fish recipe. Make sure your oven is at 500° for the best results.
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Yield:

4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 22 %
Fat 6.2 g
Satfat 0.9 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 29.3 g
Carbohydrate 14.7 g
Fiber 0.5 g
Cholesterol 88 mg
Iron 1.3 mg
Sodium 430 mg
Calcium 13 mg

Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon salt
4 (6-ounce) orange roughy or other lean white fish fillets
Vegetable cooking spray
1/2 cup all-purpose flour
1/4 teaspoon pepper
1/2 cup beer
1 tablespoon extra-virgin olive oil
1 egg yolk
2 egg whites (at room temperature)

Preparation

Preheat oven to 500°.

Sprinkle 1 tablespoon flour and salt over 1 side of fillets. Place fillets, flour sides up, in a 13 x 9-inch baking dish coated with cooking spray.

Combine 1/2 cup flour and pepper in a medium bowl. Gradually add beer, oil, and egg yolk, stirring with a wire whisk until blended.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into beer mixture, and spread evenly over fillets. Bake at 500° for 10 minutes.

Note:

March 1996
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