1 ½ cups orange juice
2T lime juice
1/3 cup white wine
2T minced shallot
¼ cup butter
1 bay leaf
4 6oz.halibut fillets
Orange peel strips, chives for garnish
Boil orange juice and lime juice til reduced to 1/3 cup; boil wine and shallots in another pan til wine is reduced to 2T, about 3 minutes. Add reduced oj mixture to wine mixture. Reduce heat to low; add butter 1 piece at a time, whisking til just melted. Remove from heat; season with salt/pepper.
Bring large skillet of salted water to simmer; add bay leaf and fish; cover and simmer til fish is just opaque in center, turning once; about 5 minutes. Transfer fish to plates; spoon sauce over, and garnish with orange peel and chive.
I use catfish filets to make fish & chips if I can't get good fresh cod here.. which leads me to a question.
The beer batter recipe/s I have just says to mix the beer with the flour and/or cornmeal mix... maybe an egg, garlic powder/salt, etc.. but it doesn't say to WAIT after I mix the batter.
I was watching a show on TV (Paula something with phony exaggerated southern accent) and she said to wait THREE HOURS to allow the yeast in the beer to interact with the flour, etc... Then my next door neighbor told me that the yeast is killed in the process of making the beer and waiting didn't add anything... ???? And that I had to add baking powder or whatever to get a more "fluffy" coating...
I guess I could experiment but does anyone here make/use a beer batter and do you let it sit for a couple hours?
ABSOLUTELY! The life of an open beer around here is usually about 3 MINUTES, not hours...
But then I was keying on the foodtv program and she clearly said "let it sit/rest for 3 hours so the yeast in the beer can interact with the flour" or words to that effect...
But yeast dies at about 120 degrees or so as I recall so I don't see how it could be still active in beer that's been "processed", however they do it... the beer must be heated above 120 degrees during processing I'd think? or some beer is..
oh well, just wondered if anyone here had any ideas.
The yeast is added to the beer after brewing. When the brewing has been completed, the beer goes through a chiller then the yeast is introduced to the chilled beer (wort) to start fermentation.
Beers that have been pasteurized contain no living yeast. The modern mega brews like AnheiserBusch are pasteurized. I believe draft beer is not pasteurized. Also micro brews are likely to be unpasteurized and therefore will contain active living little yeasties.
And I don't even drink beer!!! I got that just from hanging around with my SO.... the beer connessiuer!
Thanks, Spryte.. I think that answers my question.. it depends on the beer you use... and the beer I'm using I could let sit until hell froze over and it wouldn't add anything to my batter because the yeast is DOA
So, I'll add baking powder or some active yeast to my batter, then let it sit around for awhile... I'll try that next..