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.
For the Beer Batter: Mix the flour, salt and
edium heat. Add chicken; cook for 2 mins each side or
Let beer stand at room temperature until
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.
ours or refrigerate for 4 hours.
MAKE THE BEER BATTER: In a
o 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
Prepare Beer Batter--\"the longer it sits, the
Place all the Beer Batter ingredients in a blender; blend
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.)
cup flour with the beer. Place remaining flour, salt, and
he 3/4 cup of beer.
Going back to the
Beat flour, beer, egg, and salt in a
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.
Sift Flour and Baking Powder into a bowl.
Pour Liquid, (Lager is best but Water can also be used) into a bowl.
Sift Flour and Baking powder mix over the liquid a little at a time whisking inbetween until all is mixed with no lumps.
At this stage, check consistency to your requirements. Add a little more flour for thicker batter, a little more liquid for a thinner batter. No more Baking powder is needed.
Use immediately, no need to rest.
oom temperature overnight.
Chill beer and then add water, oil
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.
Mix all the ingredients for the marinade.
Add the chicken cubes.
Mix well.
Set aside for 2 hours.
Mix all the ingredients for the batter in a bowl.
Beat well.
The batter should have a thick, but flowing consistency.
Add the marinated chicken cubes to the batter.
Keep aside for 30 minutes.
Deep-fry the chicken in hot oil till crisp.
Place the pakoras on a platter.
Sprinkle with chaat masala and serve.