until ready to serve.
Beer Battered Asparagus: Heat oil in a
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.
Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt,
ry ingredients together.
Add beer slowly, stirring constantly, until you
pour in 1 bottle of beer.
Sift 1 1/2
br>Pour in 2 cups beer and whisk until evenly mixed
alt. Slowly whisk in the beer until the liquid is uniform
nion rounds, 2 cups of beer, the vinegar, 1/2 teaspoon
Place all the Beer Batter ingredients in a blender;
separate bowl; pour in beer. Whisk until batter is loose
For the Beer Batter: Mix the flour, salt
Prepare Beer Batter--\"the longer it sits,
/4 cup of the beer in a medium bowl; stir
tir remaining 2 cups Bisquick, beer, salt and eggs until smooth
whisk together flour, paprika and beer. Set aside.
Combine sesame
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.
Sift flour with spices into a large bowl. Season to taste. Whisk in beer to form a smooth batter.
Butterfly shrimp by slicing down back of shrimp deep enough so shrimp can lie flat.
Heat oil in a large saucepan or deep fryer until a cube of bread sizzles as soon as it is added.
Dip prawns into batter, draining off excess. Drop into oil, a few at a time, and deep-fry for 3-5 mins each, until golden and cooked through.
Drain on paper towels. Serve with lemon wedges.
n egg. Gradually whisk in beer until a smooth batter forms
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.