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.
bowl.
Add the beer all at once, and
eat. Add chicken; cook for 2 mins each side or
For the Beer Batter: Mix the flour, salt and
Let beer stand at room temperature until
b>Batter:.
In a large bowl, pour in 1 bottle of beer
Mix together all ingredients, except butter.
Pour into greased and floured loaf pan.
Bake for 45 minutes at 350\u00b0.
Take out bread; pour 1 stick melted butter over top.
Return to oven; bake 15 more minutes.
Slice and serve immediately.
This is a one-step recipe.
All alcohol is cooked out.
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.
Combine flour and sugar; add beer and egg.
Stir mixture with fork until blended.
Pour batter into greased 9 x 5-inch bread pan.
Bake at 375\u00b0 for 60 to 70 minutes or until done.
Remove from pan and cool on rack.
Coat inside of loaf pan with nonstick cooking spray.
Combine flour, whole wheat flour, sugar, salt and yeast in large bowl. Combine beer, butter and molasses in small saucepan.
Heat to very warm (125\u00b0 to 135\u00b0).
Pour into flour mixture; add egg.
Mix at low speed to blend.
Then beat at medium speed for 2 minutes, scraping down side of bowl as necessary.
Scrape dough down from sides, forming one mass; lightly oil top of batter.
Cover and let rise in warm place for 30 minutes.
ours or refrigerate for 4 hours.
MAKE THE BEER BATTER: In a
o 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
Preheat the oven to 375\u00b0F In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.
Preheat oven to 375 degrees.
Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
Stir in the shredded cheese.
Add the beer all at once, and stir batter until it just comes together.
It will be lumpy.
Do not overmix.
Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
Turn out onto a rack, and allow to cool.
cheese, and beer; stir just until moist.
Spoon batter into a
Prepare Beer Batter--\"the longer it sits, the
Place all the Beer Batter ingredients in a blender; blend
Mix dry ingredients in bowl.
Add beer and beat 60 strokes with spoon.
Fill a lightly greased 9 x 5-inch loaf pan and drizzle top with melted butter.
Bake at 375\u00b0 for 45 to 50 minutes or golden and tests clean.
Remove from pan and cool on rack.
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.)
It is very important that the can of beer be warm.
Mix all ingredients; pour into a greased baking pan.
Allow dough to rise for 1 hour.
Bake for 45 to 50 minutes at 350\u00b0.