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.
/4 cup of the beer in a medium bowl; stir
until ready to serve.
Beer Battered Asparagus: Heat oil in a
after catching and killing the fish, pop it into boiling water
eep warm while cooking the fish.
Preheat oven to 225
Place all the Beer Batter ingredients in a blender;
ill adhere better to the fish).
Whisk flour, cornmeal, seasoned
Heat deep fryer to 365 F.
Whisk together flour, cornstarch, baking powder and salt and pepper.
Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
Dredge halibut in cornstarch then dip in batter.
Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
n beer and stir until smooth to make batter.
Dip fish
n egg. Gradually whisk in beer until a smooth batter forms
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
Slowly add the beer while whisking.
Dip fish pieces in the
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.