Breaking bread: Battered Sea Bass with Dipping Sauce

INGREDIENTS

• 4.5 ounces all-purpose flour

• 4.5 ounces rice flour

• 3/4 teaspoon baking soda

• 1.5 teaspoons salt

• 1 tablespoon sugar

• 12 ounces beer

• 1.5 pounds sea bass fillets, skin removed

DIPPING SAUCE

• 3/4 cup Mexican crema

• 1/4 cup mayonnaise

• 3 tablespoons malt vinegar

• 2 ounces chives, sliced thin

• Salt, to taste

PREPARATION

1. For batter, mix all dry ingredients into bowl and mix together using whisk. Add beer and slowly whisk, making sure batter is smooth with no clumps. Set aside.

2. For fish, rinse fillets in cold water and pat dry with paper towel. Cut fillets lengthwise down middle.

3. To cook fish, fill 10-inch sauté pan half way with preferred fry oil. On medium heat, bring oil to about 320-335°F.

4. Dip fish into batter and coat evenly. Place fish into hot oil for about 4 minutes and flip. Cook for another 4 minutes. Batter should be golden brown. Remove fish from oil, and place onto paper towel to absorb excess oil. Repeat process until all fish fillets are cooked.

5. For dipping sauce, in a small bowl place all dipping sauce ingredients and mix together with whisk until incorporated together. Place dip in small bowl and refrigerate up to 2 days.

6. Serve fried fish with dipping sauce and favorite French fries.