LONG JOHN SILVER'S BATTER
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
In a Dutch oven, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
Preheat oven to 225 degrees F,
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with French fries.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 5 Servings
10 15 25
1-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 egg, lightly beaten
2/3 cup water
2/3 cup lemon juice, divided
2 pounds perch or walleye fillets, cut into serving-size pieces
Oil for frying
Lemon wedges, optional
In a shallow bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. Combine the egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. In separate shallow bowls, place remaining lemon juice and remaining flour. Dip fillets in lemon juice, then flour and coat with the batter. In a large skillet, over medium-high heat, heat 1 in. of oil. Fry fish, a few fillets at a time, for 2-3 minutes on each side or until golden brown and fish flakes easily with a fork. Drain on paper towels. Garnish with lemon if desired. Yield: 5 servings
1/2 cup flour
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking powder
1 egg, well beaten
1/2 cup milk
cooking oil for deep frying
Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl, combine flour, seasonings, and baking powder. In a measuring cup, whisk together egg and milk. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then drip into deep fat at about 365°. Fry until golden brown, turning to brown both sides. Remove to paper towels or brown paper bag to drain thoroughly. Sprinkle with a little salt before serving. Fried onion rings recipe serves 6 to 8.
2 egg yolks
1 tablespoon oil
5 fl oz/150ml milk
1 egg white
5.6 oz/160g flour
Pinch of cayenne pepper
Dash of soy sauce
Sea salt and white pepper, to taste
1/3-1/2 cup beer, or milk, for batter
3/4 cup breadcrumbs
1 tablespoons red pepper flakes
3 tablespoons hard cheese such as Parmesan, grated
1 tablespoon oregano flakes, dried
Freshly ground pepper and sea salt, to taste
White all-purpose or plain flour
Sea salt and white pepper
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Perfectly crunchy beer-battered onion rings. Serve alongside your favorite burger or all by themselves for game day food.
2 sweet onions, peeled and sliced into ½-inch rounds
3 cups beer, divided
2 teaspoons malt vinegar (can substitute cider vinegar)
1 teaspoon salt, divided
¾ teaspoon black pepper, divided
2 quarts peanut oil (can substitute vegetable oil)
¾ cup all-purpose flour
¾ cup cornstarch
1 teaspoon baking powder
Salt & freshly ground black pepper, to taste
In a large, resealable plastic bag, place the onions, 2 cups of the beer, the vinegar, ½ teaspoon of the salt and ½ teaspoon of the pepper. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours (do not leave them for more than 2 hours, as the onions will get soggy). Add the oil to a large Dutch oven or heavy-bottomed pot (it should come to a depth of about 2 inches). Heat the oil over medium-high heat to 350 degrees F. Line a baking sheet with a double layer of paper towels and set aside. While the oil is heating, prepare the batter. In a large bowl, whisk together the flour, cornstarch, baking powder, remaining ½ teaspoon salt and ¼ teaspoon pepper. Slowly whisk in ¾ cup of the remaining beer until just combined (the batter will be lumpy). Whisk in remaining beer, if needed, 1 tablespoon at a time. The batter should fall from the whisk in a steady stream and leave a slight trail across the batter. Remove the onions from the beer marinade, separate into rings and pat dry with paper towels. (Be sure that the onions are completely dry, or the batter will run off of them and not stick.) Transfer one-third of the onion rings to the bowl with the batter, turning to coat each one. Once the oil reaches 350 degrees F, begin frying the onion rings, dropping them one at a time into the hot oil with a pair of tongs. Be sure not to overcrowd the pot, or they will stick together. Fry the onion rings for about 5 minutes, or until golden brown, flipping them over halfway through cooking. Using tongs, a slotted spatula or spoon, or a spider skimmer, remove the fried onion rings to the paper towel-lined baking sheet. Allow the oil to return to 350 degrees F and continue frying in batches. Season the onion rings with salt and pepper and serve immediately with ketchup or your favorite dipping sauce (see below). •An ale or lager is recommended for the beer in this recipe.
•If you want to keep the onion rings warm before serving, heat the oven to 200 degrees and after draining and seasoning the onion rings, transfer them to the warmed oven.
•My favorite dipping sauce is this Outback Bloomin' Onion Dipping Sauce recipe.
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Sift dry ingredients. Add water and mix well. Use to coat fish or chicken filets. Cover the fish completely. Deep fry until a nice golden brown. Replace Water with Miller Light.
1 12 oz can of Beer
1 1/2 cups Flour
1/2 tsp Salt
1 1/2 tsp Paprika
1 tsp Pepper
1 tsp garlic powder
2 tsp cilantro flakes (optional)
Sift the flour into a large mixing bowl. Mix in the salt, pepper, garlic powder, oregano flakes and paprika, Pour the beer into the mixing bowl, whisking until the batter is light and frothy. (I use our Kitchen Aid Stand mixer with the whisk..) Place in the refrigerator for ~ 1 hour to let the spices blend into the batter, then whisk again until frothy before you use it. Heat peanut oil in a frying kettle or electric fryer. Just before it reaches 375F, dip fish in the beer batter, coating well, and drop them into the hot oil.Fry until they are golden brown. Drain on paper towels & serve hot with lemon wedges.