Beards Beer Batter

4 Servings
Uncategorized
Desserts Beer

2 s, separated
2 tb etable oil
1 1/2 tb t
3/4 c r, room temperature
3/4 c ur

The ultimate batter for deep frying... DIRECTIONS: BEER! Whether its ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for Spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard? This is the late James Beards recipe for batter to French fry vegetables. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F. until done. However, James "missed the boat" on this one - its far better for deep frying halibut, cod, or any other seafood. The batter puffs up because of the beers yeast, fries quickly, and as a result, doesnt commit the cardinal sin of seafood preparation - overcooking. I think few of our piscine friends benefit from deep frying as a cooking method, but thats another story. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size. Makes 4 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Beer battered Pollock

4 Servings
Pollock Fillet Fusion
Yummy Delicious Fried Gluten Pollock Fillet Fusion

1.25 cup All Purpose ur
2 tsp t
1 tsp Ground te pepper
0.5 tsp enne Pepper
1 1 1 12 fl oz Guiness r
1 medium beaten
2 lb Pollock let
2 cups ad crumbs
1 Oil for frying

1) Prepare the batter by mixing all the ingredients (flour, seasoning, spices, beer and eggs) 2). Cut the pollock fillet into 2-3 oz portions. Dip the pollock in the batter and shake off excess batter.(too much batter will make breadcrumbs wet and hence will require twice the amount of crumbs) 3). Place the battered fish in the breadcrumbs and pat to coat the fish completely on all the sides. 4). Heat the oil to around 375F (just drop a little bit of batter and if it floats right away, oil is ready) 5). deep fry the prepared fish till beautiful golden color. drain it on a paper towel to absorb excess oil.


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Fiery Beer Can Chicken

4 Servings
Chicken Casual
beer Hot sauce chicken wings Chicken Casual

1 Roasting cken
1 Can r
Dry Rub:
1 Cajun soning
1 enne Pepper
1 lic powder
1 rika
te:
2 Tbs. ter
3/4 cup Hot sauce
2 Tbs.Worcester sauce
1/4 cup ragon vinegar

Dry rub chicken with Cajun seasoning, garlic powder, and paprika. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity(drink 1/3 of beer first). Grill at 250F, with an indirect fire, for 1 1/2 hours. Baste every 20 minutes with baste mix.


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Beer Rye Bread

4 Loaves
Flour
American
Bread Bake Kid Friendly Flour American

3 cups r
1/3 cup rtening
1/2 cup wn sugar firmly packed
1/2 cup asses Light
1 1/2 tablespoon t
2 tablespoon away Seeds
2 package st dry yeast
1/2 cup Water approx 115 degrees
5 cups Rye ur Light or Dark or Mixture
5 cups ur 5-6 cups unsifted
2 tablespoon nge Peel grated

Heat beer in a saucepan over medium heat until barely bubbling. Add shortening, brown sugar, molasses, salt, orange peel, and caraway seeds Cool to lukewarm (about 115 is fine). YOu don't want to have it too hot so it kills the yeast. In a small bowl dissolve yeast in warm water (approx 115-120 degrees). Wait until it is foamy, about 5 minutes, and then add to lukewarm beer mixture. Beat in rye flour and enough white flour to make a soft dough. Knead using stand mixer if you are using one or else turn it out onto a heavily floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to coat top, cover with plastic wrap and let rise in a warm place until doubled, about 2 hours. I use the proofing setting on my oven. Punch down dough and divide into 4 pieces. Form each into a round shape or a long oval. Place on greased baking sheet and slash tops with a sharp knife. Cover with a cloth and let loaves rise until doubled, about 45 minutes. Bake at 350? F for about 40-45 minutes. I use a instant read thermometer and bake until the bread is at 200? F. Let cool on wire racks.


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Beer Batter Fish Fry

1 Servings
Seafood-Other
Uncategorized
Seafood Corn Beer Seafood-Other

1 c quick
1/3 c n meal
1 ts t
1/4 ts per
4 -6 oz of r
2 lb Of fish lets

Combine dry ingredients and add beer to get a sticky consistency for dipping. Salt fish and dip in batter. Deep fry at 375 degrees until fish is golden brown. Note: Fillets of most fish including striped bass, flounder, catfish, walleye, white bass, black bass, snapper, red fish, grouper, and white perch will work. From the files of Al Rice, North Pole Alaska. Feb 1994 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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