Fritos Mixtos con Salsa China Latina

 (Beer batter-fried seafood and vegetables with a Chinese-Latin dipping sauce) 

This versatile appetizer or main course can be dressed up for a fancy dinner or dressed down for use as a snack at a Super Bowl party. Calamari and mushrooms can be substituted for the suggested ingredients.

INGREDIENTS

Ingredients for fried foods:

 

1 1/2 cups all-purpose flour

1 can (12 ounces) beer

1/2 teaspoon salt

1 tablespoon vegetable oil

Vegetable oil for frying

1 onion, sliced into rings

1 ripe plantain, peeled and sliced into rounds

1 pound shrimp, peeled

1 pound sliced, boneless whitefish (cod, grouper, haddock, or snapper)

Preparation: Stir flour, beer, salt, and 1 tablespoon vegetable oil in a mixing bowl. Set aside for at least a half hour. Heat oil in a deep fryer or skillet. Using a fork or chopsticks, dip onion, plantain, shrimp, and fish in batter. Shake off excess. Fry until golden brown. Drain well on paper. Serve with dipping sauce.

Ingredients for dipping sauce:

1/2 cup sugar

1/4 cup water

1/4 cup distilled white vinegar

2 teaspoons red chile sauce

1/2 teaspoon salt

1 teaspoon cornstarch

1 small red chile, stemmed and cut into rings

PREPARATION

Place sugar, water, vinegar, red chile sauce, and salt in a nonreactive pan over high heat. Bring to boil, whisking to blend. Whisk in cornstarch. Reduce heat to medium. Cook until sauce lightly thickens. Transfer to a serving dish. Sprinkle red chile rings over the top.