Summer Squash: Reverse fish and chips

Beer battered summer squash and anchovy salsa

Slightly beer battered zucchini and yellow squash and a strong side kick from a fishy pal turned salsa. A good twist on a classic and a good use of one of most bountiful summer staples;)

Serves 2 to 3

Ingredients for the squash:

2 summer squash ( yellow squash and/ or zucchini)

1/2 cup lager

1/2 cup AP flour

1/2 tsp baking powder

Pinch salt

1 cup avocado oil or other oil for frying

a) Slice squash lengthwise about  1-inch thick. If the squash is long, cut slices into large pieces.

b) Combine flour, salt, and beer and mix until smooth.

c) Heat up oil in a frying pan over medium heat. Oil is ready when a bit of batter sizzles on contact.

d) Dip squash into the batter, shaking it slightly to remove excess. Gently glide into the frying pan.  Fry on medium heat until golden on both sides, flipping once—about 1 minute total.  Don’t crowd the pan, work in batches.

Transfer fried squash to a paper napkin.

Serve soon after.

For the Anchovy Salsa: 

Equal parts chopped anchovy filets, red onion and jalapeño.  Combine with fresh lime juice, a bit of olive oil and parsley leaves. Serve on the side.