eep fryer.
*Candy/deep-fry thermometer.
In a large
emove excess buttermilk. Place tempura batter mix in a large paper bag
- 350\u00b0 for other.**.
Mix all ingredients together until very
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 in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pour water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should be lumpy.
Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat with remaining banana slices. Dust with confectioners' sugar.
0 minutes.
Sprinkle tempura batter mix over chicken; toss to coat
owl until smooth. Pour tempura batter mix into a second small bowl
Mix tomatoes, onion, cilantro, jalapeno peppers,
Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375 degrees F on medium heat.
Mix Batter Mix and Old Bay in medium bowl. Add beer or water; stir until smooth. Dip fish into batter. Shake off excess.
Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels.
Combine tempura batter mix and beer in a shallow dish and set aside. Combine coconut and almonds. Dip each chicken strip into batter mixture, then roll in coconut mixture, pressing firmly to coat well. Pour oil to depth of 1 1/2-inches into a Dutch oven. Heat to 350\u00b0. Fry chicken strips, in batches, 2 minutes or until golden. Drain well on paper towels. Repeat procedure with remaining chicken strips. Serve chicken fingers with Honey-Mustard Sauce.
In one bowl mix crab meat and crackers.
In another bowl, mix all other ingredients and pour over crab meat.
Stir and form into cakes.
Sprinkle top and bottom of cakes with batter mix.
Fry quickly until golden brown.
Mix the meat, egg, bread crumbs,
f the water.
Now mix the flour& water with both
Pour oil into deep fryer and preheat to 350 degrees.
Wash fillets and dry on paper towels.
In a large bowl, combine batter mix, cayenne, Old Bay seasoning, and lemon zest.
Add egg, hot sauce, and beer and stir until well combined and no lumps remain.
Batter should resemble pancake batter.
Dip fillets into batter and coat evenly.
Carefully place into hot oil and cook 4 minutes or until golden.
Place Brown Sugar in a medium size mixing bowl.
Melt butter in a microwave safe bowl, and add the spices and mix well.
Pour the butter and spice mixture over the Brown Sugar and add the eggs and mix until smooth. (Aprox. 15 mins).
Once mixed, store in refrigerator in a large jar.
To Serve: 1 heaping Tbsp Batter Mix, 1 1/2 jigger Rum in a Mug, fill with Hot Water and stir with cinnamon stick.
Sift together flour and baking powder.
Add salt, sugar, egg yolks, milk and shortening; blend until smooth.
Beat egg whites until stiff.
Fold into batter mix.
Spoon onto hot waffle iron and cook until brown.
For basic fritter batter: Combine flour, baking powder and
eep fryer.
* Candy/deep-fry thermometer.
In a large
immer on low heat until mix thickens, approximately 10 minutes.
For the Beer Batter: Mix the flour, salt and pepper