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.
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
Prepare Beer Batter--\"the longer it sits, the
Combine flour, cornstarch, Bisquick, beer,
salt to taste, and mix well.
Coat cleaned, deveined shrimp, fresh scallops, bite-size cauliflower, or whatever you wish, with the batter and deep fry.
Let beer stand at room temperature until
For the Beer Batter: Mix the flour, salt and
b>Batter:.
In a large bowl, pour in 1 bottle of beer
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.
Mix Bisquick, beer, salt and pepper.
Dip fillets in mixture and fry in oil until golden brown.
Drain on paper towels.
n 3/4 of the beer and the stock. Bring to
he entire bottle/can of beer, so drink the rest if
hours.
MAKE THE BEER BATTER: In a large bowl, whisk
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.)
Place all the Beer Batter ingredients in a blender; blend
he 3/4 cup of beer.
Going back to the
oom temperature overnight.
Chill beer and then add water, oil
Beat flour, beer, egg, and salt in a
cup flour with the beer. Place remaining flour, salt, and
Beat flour, cornmeal, lemon pepper, garlic powder, black pepper, oregano, cayenne pepper, cumin, paprika, thyme, onion powder, and both types of light beer together in a large mixing bowl with a whisk until smooth with the consistency of beer batter; add lemon juice.
Sprinkle the fillets inside and out with lemon juice.
Mix the flour, cornmeal, dill or tarragon, salt and paprika in a bowl. Add beer and mix until smooth.
Dip the fish in beer batter and fry 8 to 9 minutes on each side.