Yummy Beer Recipes by Molson Coors Cobra India

 Beer Batter for Onion Rings
¼ C. flour
¼ C. cornstarch
¼ C. beer
¼ tsp. pepper
½ tsp. seasoning salt
¼ tsp. paprika
2 egg whites, beaten
Onions, sliced as rings
Combine first six ingredients in a small bowl. Fold in beaten egg whites into batter. Dip onion rings into batter and then deep fry until golden.
 Beer Battered Fish
¾ C. beer
2 eggs, separated
¾ C. flour
¾ tsp. salt
1 ½ tsp. vegetable oil
¼ tsp. garlic powder
25 to 30 pan fish
Let beer stand at room temperature until it goes flat (approximately 45 minutes). Beat egg whites until stiff. In a separate bowl, beat the beer, flour, salt, oil and egg yolks together until smooth. Fold in egg whites. Dip each fillet in the batter separately and then fry in melted shortening, about 5 to 7 minutes until brown. Turn and brown other side.

 Beer Battered Fried Vegetables
2 C. all-purpose flour
1 ½ C. beer
2 eggs
1 C. milk
Salt and pepper to taste
2 C. vegetable oil for frying
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 green bell pepper, sliced in rings
In a medium bowl, mix together 1 ½ cups flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature. Mix eggs and milk in a small bowl. In a separate bowl, mix together ½ cup flour, salt and pepper. Heat oil to 375°. Dip each vegetable in the egg and milk mixture. Next, dip the vegetable into the flour and seasoning mixture; finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown.

 Deep Fried Beer Chicken
1 ½ C. flour
1 T. margarine, melted
1 egg, beaten
1 C. flat beer, room temp.
2 lbs. chicken, cut, washed and patted dry
Oil for deep frying
At least 4 hours before cooking (can be done night before), mix flour, margarine, egg and sufficient beer to make a thick paste. Spread over chicken parts; cover and refrigerate. Heat 2” to 3” oil in deep fryer to 365°. Fry chicken pieces, a few at a time, for 15-20 minutes or until golden brown. Be sure to move the pieces around in the oil so they do not stick, but turn them carefully so the coating does not break off. Drain on paper towel before serving.