BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
CRISPY SPICED KALE
This was the result of a happy mistake. My intention was to make a pakora, a sort of kale fritter, but when I spooned my mixture into the hot oil it fell apart. What I got were irresistible, crispy, battered pieces of chopped kale. The spicy chips beat any kale chips I've ever made in the oven. Serve as a side dish or as a snack; I can't imagine children not liking this.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- In a large bowl combine kale, scallions, spices and salt.
- In another bowl whisk together chickpea flour, cornstarch, salt and baking powder. Whisk in the sparkling water. Mixture should have consistency of thick cream. Scrape into bowl with kale mixture and combine thoroughly.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover the rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing the kale from the oil.
- Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil. The mixture should break apart into small pieces. Fry until golden, which shouldn't take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack. Sprinkle with salt if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 2 grams, TransFat 0 grams
BEER BATTERED FRIED VEGETABLES
My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.
Provided by N-STAR
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
- Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
- Heat oil to 375 degrees F (190 degrees C).
- Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g
BEER BATTER-FRIED KALE
Steps:
- In a blender blend the beer, the flour, the table salt, and the pepper for 20 seconds, or until the batter is smooth, transfer the batter to a bowl, and let it stand, covered, for 1 hour.
- In a large deep skillet heat 1 inch of the oil until it registers 360°F. on a deep-fat thermometer. Dip each leaf into the batter, coating it thoroughly and knocking off the excess batter on the side of the bowl, and fry it in the oil for 30 seconds on each side, or until it is golden. Transfer the kale as it is fried to paper towels to drain and sprinkle it lightly with the coarse salt. Serve the kale with the lemon wedges.
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