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
Shortening
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.