Sunnys Beer Battered Moroccan Asparagus With Dip Recipes

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE

Steps:

• Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
• Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
• Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
• Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

BEER-BATTERED FLUKE WITH JALAPENO TARTAR SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a deep, heavy-bottomed pot over direct heat until it reaches 360 degrees F.
• For the beer-battered fluke: Whisk together 3 cups of the instant flour with the cornstarch, seafood seasoning, baking powder, salt and baking soda in a large bowl. Whisk together the eggs and beer in a separate large bowl. Whisk the wet ingredients into the dry ingredients until there are no lumps. Let the batter rest for 5 minutes so the flour can bloom.
• Meanwhile, make the tartar sauce: Whisk together the mayonnaise, mustard, garlic, jalapeno, lime zest and juice in a medium bowl. Season with salt and pepper. You can add a splash of the jalapeno pickling liquid if desired for extra flavor.
• Dry the fish fillets with paper towels and season with salt and pepper on both sides. Working in batches, dredge each piece of fish in the batter. Using a fork, lift each fish fillet out of the batter, let the extra batter drip down and then carefully drop the battered fish into the oil. Do not overcrowd the pot. Fry until the batter is golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel-lined plate and season with sea salt.
• Season the remaining 1/2 cup of instant flour with salt and pepper. Dredge the lemon slices and parsley in the seasoned flour, then fry until crisp, about 2 minutes. Remove to the paper towel-lined plate. Add the fried fish, lemons and parsley to a platter and serve immediately with the jalapeno tartar sauce for dipping.
• (Alternatively, you can fry the fish, lemons and parsley in 360 degrees F oil over medium-high heat on a stovetop.)

BEER-BATTERED ASPARAGUS WITH GARLIC AIOLI

Steps:

• In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.
• In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.
• In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

BEER-BATTERED ASPARAGUS

Steps:

• 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry
• For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled.
• For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth.
• Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
• Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain.
• Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.

BEER-BATTERED ASPARAGUS

Steps:

• In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SAUCE

Steps:

• Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
• Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
• Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.
• Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
• Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

SUNNY'S BEER-BATTERED EGGPLANT FRIES WITH NUNYA BUSINESS TZATZIKI DIP

Steps:

• For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse until smooth. Taste and add more lemon juice if needed. Season with salt and pepper. Refrigerate until ready to serve.
• For the eggplant: Place the eggplant spears on a baking sheet and lightly brush with the oil just to coat. In a large bowl, whisk together the flour, Greek seasoning, a pinch of salt and a few grinds of pepper. Add the eggplant in batches and coat with the flour mixture, shaking to remove the excess, then remove to a plate.
• For the batter: In a large bowl, whisk together the flour, Greek seasoning, lemon zest and a nice pinch of salt until combined. Slowly whisk in the beer until you achieve a pancake batter consistency; you may not use all of the beer. Allow the batter to rest 5 minutes. If it thickens, loosen with a bit more beer.
• Heat a fryer filled with oil to the proper level or a pot with about 2 inches of oil to 365 degrees F.
• In batches, dunk the flour-coated eggplant spears into the batter, shake off the excess and gently place in the oil. Fry until golden brown, 4 to 6 minutes, making sure to maintain an oil temperature around 350 degrees F. Remove the eggplant to a paper towel-lined plate and immediately spritz lightly with lemon juice and sprinkle with a pinch of salt. Serve immediately with the chilled dip.

FRIED BEER BATTERED ASPARAGUS WITH PARMESAN CHEESE

Steps:

• 1. Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.
• 2. Start your fryer *I use vegetable oil.
• 3. In a shallow dish, whisk together beer batter according to instuctions on package/box. *I use any beer on hand, usually Bud light.
• 4. Dip asparagus in batter; pick asparagus up one at a time from ends to place in fryer. Fry asparagus for 4 to 5 minutes or until golden brown. Drain on paper towel adding grated parmesan cheese. *Feel free to spice it up with Tony Chachere's Seasoning. Enjoy! =D

BEER-BATTERED ASPARAGUS

Steps:

• Make dipping sauce:
• Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
• Make batter and fry asparagus:
• Put oven rack in middle position and preheat oven to 200°F.
• Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
• Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.
• Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.