What you'll need.
Freshly caught local snapper (or any other flakey white fish) cut into pieces
1 cup flour
pinch baking powder
1 bottle of your favorite beer (here in Costa Rica it is Pilsen or Imperial!)
How you do it.
Filet fish and remove all blood line, cut into nice size pieces. Season the fish if you like with a little salt, pepper or garlic powder.
Cover pan with oil. The secret tip is that Angela uses on old cast iron skillet, we believe it adds extra flavor and heats the oil just right. You want it on about medium heat, don't let the oil smoke, if it does it is too hot and you need to turn it in.
Combine all dry ingredients in a bowl. Next combine the beer with the dry ingredients and mix till smooth with a fork. The batter should not be too thick, if it is then you will need to add more beer. Drench filets in batter then add to oil. You do not want to crowd the pan so you may have to do a couple of batches. You will fry the fish for about 5 min. per side till golden brown. When you remove the fish from the oil, place on a platter covered with paper towels to drain well.
Angela's Famous Tarter Sauce (a must have with the Beer Battered Fish!)
1/2 cup plain unsweet yogurt
1/2 cup mayo
juice of 1 key lime
fresh ground pepper
1 teaspoon pepper sauce
1/2 of onion finely chopped
1/2 sweet pepper finely chopped
finely chopped herbs (whatever is in season. Parsley and cilantro are awesome!)
Mix all ingredients together and serve with your fresh fish!
MMMMMM...... Fresh caught snapper!
Angela with her favorite beer, Pilsen!
Mix it all up!
Drench the filets in the batter.
Don't crowd the pan and make sure your oil is not too hot.
Make sure to drain on paper towels when you remove the fish.