Ingredients
- 2 pounds fish, shrimp, oysters, clams or squid
- 8 T. self-rising flour
- 2 T. olive oil
- About a half a bottle of good beer
- 1/2 t. salt
- Oil for frying
- Kosher salt
- 2 ears of corn
- 1/2 medium onion sliced thin
- 1 large red bell pepper cleaned and cut into small pieces
- 1 jalapeño halved
- 2 cloves garlic crushed
- 4 sprigs of thyme
- 2 cups white vinegar
- 3/4 cup salt
- 1/2 cup sugar
- 1/2 cup water
- cleaned gulf shrimp or white flaky fish tortillas
Directions
FOR THE PICKLED RELISH
Boil corn for 5 minutes. Once cooled, cut away kernels from husk into a bowl. Into another pot, add vinegar, sugar, salt, water and garlic. Bring to a boil. Add onion, peppers, and thyme to the bowl of corn. Pour hot pickling mixture over vegetables and cover. Place in fridge and cool. Will keep for a couple of months.
FOR FRIED SEAFOOD
Mix the flour, oil, salt and beer together in a bowl. Add the beer last and do it slowly, stirring all the time. You want enough beer in the batter to make it the consistency of house paint, or pancake batter.
PUT THE BATTER IN THE FRIDGE FOR 20 MINUTES
After 10 minutes, take out the fish and salt it liberally. Let it sit on the counter for 5 minutes or so, then slice it into pieces about the size of a large shrimp.
HEAT THE OIL TO 350 DEGREES
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