Beer Battered Fried Dove Breast Recipes

BEER BATTERED FRIED DOVE BREAST

Steps:

• Rinse the dove breasts under cold water until the water runs clear.
• Pat the dove breasts dry with paper towel and set aside on a plate.
• In a medium sized pot, wide enough to hold about 8 dove breasts at a time, add the vegetable oil and begin heating it on medium flame. The wider your pot, the more oil you will need to completely submerge the dove breasts.
• In a large bowl combine the flour, baking soda, and salt. Slowly whisk in the beer until the liquid is uniform and the consistency of a thick syrup.
• Using your fingers or a fork, dip one breast into the batter until it is uniformly covered. Dip one side of the breast into the hot oil to see if it immediately sizzles. If it doesn't, wait for the oil to get hotter. Keep testing with the same dove breast, then add more breasts, enough to cover the bottom of the pot.
• Once one side of the breast is golden brown, turn it over and cook the other side until golden brown, about 5-7 minutes total.
• Cover a plate with paper towel. Remove the breasts from the pot with a fork or slotted spoon and place on the paper towel. Sprinkle all sides with salt and pepper.
• Repeat until all of the dove breasts are cooked and serve immediately.
• My Note: See 14 Dove Puttach Recipe.

BEER-BATTERED FRIED LAMPREY

Steps:

• To clean lampreys: after catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
• To make the batter: Mix the dry ingredients together.
• Add beer slowly, stirring constantly, until you get the texture of pancake batter.
• Let sit on the counter at room temperature for at least 20 minutes to allow the gluten to break down.
• Cut cleaned fish into 1" sections and drop into the batter.
• Heat the oil in a large frying pan to 350°F.
• Drop the battered fish in the hot oil and cook until golden brown on all sides, about three minutes.
• Serve immediately.