he coating).
Cover the fish completely.
Deep fry until
In a bowl mix the yeast and beer.
In another bowl beat together the egg, hot water and salt. (and peppers if used).
Add the egg mixture to the beer.
Slowly beat in the flour until batter is consistency of light pancake batter.
Roll or dust fish with flour (I've seen some pat the fish after applying flour, similar to the motion of making a burger patty).
Drop fish into batter and cover thoroughly.
Fry in hot oil.
Drain on baking rack or broiling pan.
Melt Crisco in pan.
Should be very hot before fish are put in; salt and pepper fish.
Mix pancake mix as directed on box, omitting milk and substituting it with the same amount of 7-Up. Coat fish in batter and fry.
Makes a very crisp, light brown batter.
ill the marinade on the fish. Transfer into the refrigerator for
Place the fish in a food processor and
excess water in the fish, the recipe will come out runny
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.
Cut fish in 2-inch squares.
Salt and pepper to taste.
(Soak fish in salt water first.)
Mix batter and coat fish.
Fry in deep oil for 12 minutes.
Mix flour and beer.
Let stand at room temperature for 3 hours.
(Beer breaks down the gluten in flour for a light, delicate batter.)
Dip vegetables in batter and fry or deep fry (375\u00b0).
With wire whisk in medium bowl, combine beer or club soda, lemon juice, egg, Bisquick and flour.
When smooth, let stand 10 minutes.
Moisten and lightly flour fish fillets.
Let dry a few minutes.
Dip to coat in wet batter.
Do not use tongs.
Use tip of sharp knife to spear fillets.
Drop batter coated fillets into 385\u00b0 oil, a few at a time, frying a few minutes on each side, until golden and crispy.
Serves 4.
Mix all dry ingredients.
Divide 1/4 of mixture into another bowl and add beer or 7-Up until it becomes a runny batter.
Dip fish into dry mixture, then into liquid batter, then deposit into deep-fryer until golden brown.
Dip floured fish in batter and let excess drop off.
Deep fry 4 minutes each side.
Drain on paper towel.
Mix well.
Dip fish, shrimp, etc., into batter.
Coat well and deep fry until golden brown.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Dip fish in batter; fry in very hot grease until brown.
ver grilled or pan-seared light-fleshed meat or fish.
Melt butter in a skillet.
Saute onions in butter until lightly browned.
Arrange fish on top of onions and sprinkle with seasonings.
Add the water.
Cover, bring to a boil and then lower heat to low.
Cook for 45 minutes.
Divide fish onto two plates.
Stir sour cream into onions and liquid left in pan.
Serve sauce over fish.
Cook vegetables until tender in water.
Stir in fish and milk; cook until fish is opaque.
Add flour for thickening at last.
Mix well together; dip
fillets in mixture and deep fry for several minutes or until
golden
brown.
Use fish of your choice, either fresh or frozen and thawed.
for each fish, I put the