The Crispiest Beer Battered Fish with Spicy Jalapeño Ranch | Rome’s Cozy Kitchen

Chef Romel Bruno is back with another recipe you’ll want to make ASAP, beer battered fish. A riff on classic pub fare, this dish amps up the flavor with salmon that’s coated in an IPA batter and dipped in a tangy jalapeño ranch. You’ll want to make this for your next fish fry, watching party, or any time you get tired of boring salmon. GET THE RECIPE ►► https://f52.co/3ii8tNx

Also featured in this video
Five Two Bamboo Double Sided Cutting Board: https://f52.co/3imMBAN
Five Two Essential Kitchen Knives: https://f52.co/3KZXkNV

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VIDEO CHAPTERS
00:00:00 Intro
00:01:14 De-Pin, Skin and Portion
00:06:32 Any-Beer Beer Batter
00:11:26 Safely Sizzle
00:13:30 Jalapeno Ranch Dip
00:14:18 Fresh Fish Feast

PREP TIME: 25 minutes
COOK TIME: 10 minutes
SERVES: 3 to 4, plus extra dressing

INGREDIENTS

Beer Battered Salmon
Canola oil, for deep-frying (at least 2 quarts)
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons garlic powder
1 teaspoon sweet or hot paprika
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (7 ounces) IPA beer
1 pound salmon fillet, skin removed, cut into 1-inch strips
Lime wedges, for serving

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Jalapeño Ranch
1/2 cup mayonnaise
1/2 cup full-fat or 2% Greek yogurt
3 tablespoons roughly chopped cilantro leaves and tender stems
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1 tablespoon freshly squeezed lime juice (from about ½ lime)
1 jalapeño, seeded and chopped
1/2 teaspoon kosher salt

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