Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
killet on medium heat. Add chicken; cook for 2 mins each
Mix flour, salt, and baking powder in a bowl using a fork.
Beat beer, egg and oil together in a separate bowl.
Stir into flour mixture until well blended.
Batter should be pretty smooth and moderately thick.
Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
Drain, and serve while hot and crispy.
This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.
epper and cayenne. Add the chicken and turn to coat. Let
Let beer stand at room temperature until
In a large bowl, mix all ingredients together well.
Dip meat into batter, then fry in hot grease or Fry Daddy.
BEER BATTER.
Measure beer into a mixing bowl.
For the Beer Batter: Mix the flour, salt and
b>Batter:.
In a large bowl, pour in 1 bottle of beer
Mix together flour and salt.
Add the beer.
Using a whisk, mix well and then add water and mix until smooth.
Add the egg yolk and mix well.
Add the beaten egg white and mix well.
Place into refrigerator for at least 2 hours.
Mix the Worcestershire sauce and hot sauce together and add chicken strips.
Allow chicken to marinate for at least 10 minutes.
Roll chicken in your batter.
Deep fry until golden brown, then drain on a paper towel.
Serve with your favorite dipping sauce.
Combine eggs and beer.
Gradually stir in flour, salt and 2 tablespoons of oil until batter is smooth.
Dip chicken into batter.
Heat oil in deep, heavy frying pan to 375\u00b0.
Add chicken and fry for 15 to 20 minutes, until chicken is golden and crisp. Drain on paper towels and serve.
Mix first 4 ingredients together, fold in 2 egg whites. Batter should be consistency of pancake batter.
If too thin, add more flour.
If too thick add more beer.
Use to batter fish, chicken, broccoli, etc., for frying.
(Walter's Beer Batter is famous on our campus.)
In bowl with fork, mix first 3 ingredients.
In another bowl, beat together beer, egg and 2 teaspoons salad oil; stir liquid into flour mixture.
Coat half of chicken pieces with batter.
In a medium bowl, mix the first 3 ingredients with a fork.
In another bowl, beat together beer, egg and 2 teaspoons salad oil. Stir liquid into flour mixture.
Coat half of chicken pieces with batter.
Mix flour, salt and pepper in bowl.
Beat in beer until smooth.
Let stand approximately 30 minutes.
Pour oil in frypan. Heat oil on high flame, then lower.
Dip chicken pieces in batter. Cover completely.
Fry until chicken is done.
Drain on paper towel.
Serve with salad.
Great cold day after.
Mix beer, Bisquick and garlic powder in a bowl.
Dip chicken pieces in batter and deep fry to golden brown.
ny excess fat from the chicken. Rinse chicken well inside and out
he entire bottle/can of beer, so drink the rest if
mall bowl. lightly rub the chicken all over with the oil
xcess fat from the chicken. Rinse the chicken, inside and out, under