owl with 1/4 cup beer and stir until dissolved. Add
Place all the Beer Batter ingredients in a blender;
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.
ill adhere better to the fish).
Whisk flour, cornmeal, seasoned
until ready to serve.
Beer Battered Asparagus: Heat oil in a
For the Beer Batter: Mix the flour, salt
Cut your fish into 1 1/2\" wide strips.
Whisk together the first 6 ingredients.
Slowly whisk in the flour.
Dredge the fish in a little flour.
Then dip your fish in the beer batter, coating thoroughly.
Deep fry the fish, then drain on paper towels.
To prepare tacos, spread some chipotle mayonnaise onto a warmed flour tortilla.
Place a piece of fish on the tortilla.
Add a little shredded cabbage to the top and enjoy.
arge bowl; gradually whisk in beer. Place fish in large strainer. Spoon
after catching and killing the fish, pop it into boiling water
eep warm while cooking the fish.
Preheat oven to 225
/4 cup of the beer in a medium bowl; stir
n egg. Gradually whisk in beer until a smooth batter forms
mount of water and use beer for the remaining amount instead
Whisk flour and beer in a large bowl until
egrees F. Combine fish and 1/4 cup beer in a medium
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.
For the batter, whisk the flour and beer together until smooth. Season to taste. Heat oil in a large heavy-based saucepan on high until a drop of batter sizzles immediately when added. Dip fish in batter and allow excess to drip off. Carefully lower into oil. Cook in 2 batches, 4-5 mins each, until cooked through and golden brown. Drain on paper towels.
For the tartar sauce, mix mayonnaise, pickles, capers, lemon zest and lemon juice. Season to taste. Spread in bread rolls and fill with the fish, tomato slices and arugula.
enter and gradually whisk in beer to make a smooth batter
edium bowl. Gradually whisk in beer until smooth. Season. Cover with
he mixture. Slowly add the beer, whisking all the time. Keep