Rock bass is a great local fish that is usually in season in the spring and summer months in Ontario. If you aren't able to get your hands on rock bass any white fish, such as catfish or halibut, will work too.
Yield: 4 servings (serving size: 1 fillet)
1/2 cup Helles Island Lager
1/2 cup Frank's Red Hot Sauce
1lb Rock Bass Fillets
1/2 cup yellow cornmeal
2 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Remove fish from bag; pat dry with paper towels. Reserve the marinade (see below).
Preheat oven to 450°.
Combine cornmeal, cornstarch, salt, and pepper in a shallow dish. Dredge fish in cornmeal mixture.
Lightly coat fish with cooking spray. Place the fish on a baking sheet coated with cooking spray, and bake at 450° for 15 minutes, or until the fish flakes easily when tested with a fork.
While the fish is baking in the oven, place the reserved marinade in a small saucepan and bring to a boil. Once it's boiling, turn the heat to medium and allow the liquid to reduce by nearly two thirds. It should take roughly the same amount of time to reduce down as the fish takes to cook. You'll be left with a nice thick beery hot sauce you can pour over the fish.
For more cooking with beer ideas, take a look at our recipe archive here.