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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Belgian Waffle Batter

Click here for a larger picture of Belgian Waffle Batter
8 Servings
Grains American
Quick Brunch Breakfast Grains American Spring

2.5 cups All purpose ur sifted
4 tablespoon ar
2 teaspoon ing powder
0.5 teaspoon t
3 large s separated
2 cups k 2%
0.5 cup etable oil
1 teaspoon illa extract

Sift together flour, sugar, baking powder and salt. In a bowl, beat the egg yolks, add milk and vegetable oil, and vanilla mix and then add the sifted dry ingredients. In a small bowl, beat the egg whites to a thick foam and add them gently to your preparation. Your batter is ready. Cook your waffles following the instructions of your waffle maker. Serve waffles hot, immediately after cooking with butter, syrup, honey or jam, top with fresh fruits or try with Maple Blueberry sauce. YUMMY.


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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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