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Beer-Battered Hogfish with Creamy Herb Slaw
Recipes
Beer-Battered Hogfish with Creamy Herb Slaw
4 servings
25 minutes total

Ingredients

  • 4 cups peanut oil
  • 2 lemons
  • 2 tablespoons Italian parsley, coarsely chopped
  • 2 tablespoons fresh dill, coarsely chopped
  • ¼ cup reduced-fat mayonnaise
  • 1 teaspoon seafood seasoning
  • 1 (10-oz) package angel hair coleslaw
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 12 oz lager beer
  • 1 large egg
  • 1 ½ teaspoons kosher salt, divided
  • 4 hogfish filets, about 1 ½ lb
  • ½ teaspoon pepper

Steps

    1. Preheat oil in Dutch oven on medium-high until 375°F. Squeeze one lemon for juice (2 tablespoons); cut remaining lemon into 4 wedges. Chop parsley and dill.
    2. Combine in large bowl: mayonnaise, lemon juice, parsley, dill, and seafood seasoning. Add cabbage to mayonnaise mixture; mix well, then chill until ready to serve.
    3. Whisk in second large bowl: flour, cornstarch, beer, egg, and 1 teaspoon salt until no lumps remain. Season fish with remaining ½ teaspoon salt and pepper. Dip fish into batter, then slowly lower fish into oil (wash hands); cook fish 5–7 minutes (in batches if needed) or until golden brown and 145°F. Drain fish on paper towel-lined plate; serve with slaw and lemon wedges.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 500, Total Fat 33g, Sat Fat 5g, Trans Fat 0g, Chol 90mg, Sodium 820mg, Total Carb 21g, Fiber 2g, Sugars 4g, Protein 26g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%