Lime-Flavored Beer Battered Chicken
Recipe by:
Durham1222
Lime flavored beer and spices make this beer battered chicken a family favorite! Be sure to use a meat thermometer to ensure the chicken has cooked completely.
Beer Battered Hot Dogs
Recipe by:
Crb03
This is a twist on the fried hot dog. Which comes out delicious and surprisingly not very greasy outside but juicy inside.
Beer Batter
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour, and don’t over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Deep Fried Bacon Cheeseburgers
Invented by the adventurous Scots, this takes the incredible bacon cheeseburger to a whole new level. Inspired by chrisBadenoch's "Beer Batter."
Alaskan Beer Battered Halibut
Recipe by:
gibsey23
This is an Alaskan classic! I love fresh Alaskan seafood, which is readily available to those of us that live in Alaska, however, any white fish would do for this recipe in areas where halibut is not available or too pricey. Simply adjust cooking time according to thickness of fish! Great served with cocktail and/or tartar sauce.
Tavern Beer Battered Fish
Recipe by:
Gowins
This recipe is from a local tavern that is well known for their beer battered fish. The batter gives the fish a thick, fluffy coating that even non-fish eaters like myself will like.
Deep-Fried Finger Steaks
It's simply a strip of steak that is battered and deep fried. Deep fried steak... Just sit there and let that marinate in your brain for a minute. Yeah, they're way good!
Proper Fish and Chips
Recipe by:
wsf
This is a recipe I borrowed from a friend whose family owned a chain of chip shops on the Northside. The chips (french fries to the Yanks) are moist and thick, with a soft centre, while the fish is steamed inside a crispy lager-battered coating! Just add malt vinegar and Maldon's Sea Salt, and you are sorted!