owl with 1/4 cup beer and stir until dissolved. Add
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.
until ready to serve.
Beer Battered Asparagus: Heat oil in a
For the fish: Smear a light coating of
Marinate fish in milk, hot sauce and mustard mixture for at least 1 hour.
Heat oil to 325\u00b0.
Dredge fish in fish fry to coat just prior to frying.
Don't get in a hurry; fry just enough fish so the temperature does not decrease by more than 30\u00b0.
Fry until golden brown and fish is beginning to float.
Drain and transfer to paper towel.
Salt to taste.
Serve hot.
Fish fry : cut fish into desired pieces.
Place
Cut your fish into desired pieces, and soak
o 375 degrees F.
Fry potatoes until golden brown, roughly
enter and gradually whisk in beer to make a smooth batter
n egg. Gradually whisk in beer until a smooth batter forms
edium bowl. Gradually whisk in beer until smooth. Season. Cover with
Combine mayonnaise, lemon peel and juice, and pepper in small bowl.
Whisk flours, five-spice, egg and beer in medium bowl until smooth.
Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350\u00b0C (or until a cube of bread turns golden in 10 seconds). Dip fish in batter; draining off excess. Deep-fry fish, in batches, until cooked through. Drain on paper towels. Serve with mayonnaise and lemon wedges, if desired.
after catching and killing the fish, pop it into boiling water
Sift flour and salt, add butter and egg; add beer gradually, add beaten egg white, stirring only until smooth.
Let stand for 1 hour in a warm place.
In a deep fryer or heavy pot heat oil to 375 degrees.
Dip fish in batter then fry in hot oil until golden brown (fry the fish in batches).
Allow to drain on a heavy brown paper bag or on double paper towels.
** It is best to use thinner pieces of fish if you intend to fry the whole piece or just cut into large chunks.
Whisk flours, five spice, egg and beer in a bowl until smooth (I use a bar mix).
Heat oil in deep fry pan or wok. Dip fish in batter, deep-fry fish, in batches, until crisp and cooked through. Serve with lemon mayonnaise, and lemon wedges if desired.
Lemon Mayonnaise.
Combine mayonnaise, rind, juice and pepper in a bowl, cover and refrigerate until needed.
Cocktail Sauce.
Combine mayonnaise, ketchup, cognac, Tabasco sauce, Worcestershire sauce and paprika in a bowl again cover and refrigerate until needed.
arge bowl; gradually whisk in beer. Place fish in large strainer. Spoon
FISH: Mix flour and salt in
Place all the Beer Batter ingredients in a blender;
ith a paper towel. Deep fry chips until golden brown, place
50\u00b0F. Mix egg yolks, beer, flour and pinch of salt