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| Melba's Jammin' |
Happy Birthday, dollink. May you have many more. Don't drink and drive.
Here's from the Fisherman's, Anchorage, AK; it involves your favorite
beverage:
http://www.fishermansexpress.com/beer-batter.html
Beer Batter
Ingredients
__ _ 1 12 oz can light Beer
__ _ 1 1/2 cups Flour
__ _ 1/2 tsp Salt
__ _ 1 Tbsp Paprika
__ _ 1 cup Flour
Directions
Pour the beer into a large bowl. Sift the flour, salt, and paprika into
the beer, whisking until the batter is light and frothy. (The batter may
be used immediately or stored in the refrigerator for up to 1 week, but
be sure to whisk it occasionally). Heat at least 2 inches of oil in a
frying kettle or electric fryer. Just before it reaches 375F, quickly
dredge the fish and shrimp with flour, shaking of excess then dip in the
beer batter, coating well, and drop them into the hot fat (do this in 2
batches). When they are brown on one side - less than 1 minute - turn
and brown them on the other side. Drain on paper towels. Serve hot with
lemon wedges.
And from the Chili Dog's Kitchen (remember Val Whitmore? This is her
site)
http://www.cdkitchen.com/recipes/re...atter3619.shtml
beer Batter
1 cup flour
1 cup beer
1 egg, beaten
1 tbsp worcestershire sauce
1 tbsp mustard
2 cups potato chips, crushed (I'll bet that should be 2 cups crushed
potato chips instead)
Pour beer in flour until thin mixture. Add 1 beaten agg, the
worcestershire and the mustard. Dip fish in batter, then roll through
crushed potato chips. Deep fry until light brown.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Dog3 |
Melba's Jammin' <thisisbogus@macbogus.com> wrote in news:thisisbogus-
A2B570.07481521052005@news.individual.net:
> Happy Birthday, dollink. May you have many more. Don't drink and drive.
>
> Here's from the Fisherman's, Anchorage, AK; it involves your favorite
> beverage:
> http://www.fishermansexpress.com/beer-batter.html
> Beer Batter
> Ingredients
> __ _ 1 12 oz can light Beer
> __ _ 1 1/2 cups Flour
> __ _ 1/2 tsp Salt
> __ _ 1 Tbsp Paprika
> __ _ 1 cup Flour
> Directions
> Pour the beer into a large bowl. Sift the flour, salt, and paprika into
> the beer, whisking until the batter is light and frothy. (The batter may
> be used immediately or stored in the refrigerator for up to 1 week, but
> be sure to whisk it occasionally). Heat at least 2 inches of oil in a
> frying kettle or electric fryer. Just before it reaches 375F, quickly
> dredge the fish and shrimp with flour, shaking of excess then dip in the
> beer batter, coating well, and drop them into the hot fat (do this in 2
> batches). When they are brown on one side - less than 1 minute - turn
> and brown them on the other side. Drain on paper towels. Serve hot with
> lemon wedges.
>
> And from the Chili Dog's Kitchen (remember Val Whitmore? This is her
> site)
> http://www.cdkitchen.com/recipes/re...atter3619.shtml
> beer Batter
> 1 cup flour
> 1 cup beer
> 1 egg, beaten
> 1 tbsp worcestershire sauce
> 1 tbsp mustard
> 2 cups potato chips, crushed (I'll bet that should be 2 cups crushed
> potato chips instead)
>
> Pour beer in flour until thin mixture. Add 1 beaten agg, the
> worcestershire and the mustard. Dip fish in batter, then roll through
> crushed potato chips. Deep fry until light brown.
Happy Birthday Jack... Have a cocktail or 2 for me, will ya'
Michael
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| Kate Connally |
Melba's Jammin' wrote:
>
> Happy Birthday, dollink. May you have many more. Don't drink and drive.
Belated Happy B-Day, Jack!
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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