Boring old green beans turn delicious when you dip them in beer batter and deep fry them. Hey, you're eating your vegetables, right?
A simple intro to delicious fried chicken, with beer batter as the star.
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.
This is a twist on the fried hot dog. Which comes out delicious and surprisingly not very greasy outside but juicy inside.
If I could figure out how to dip this in donut batter, I'd do that. But for now, beer batter is what I use to coat these seasoned bacon strips. Once you're bold enough to try bacon cooked this way, you'll never want it any other. Except, perhaps, fried in a donut.
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.
Invented by the adventurous Scots, this takes the incredible bacon cheeseburger to a whole new level. Inspired by chrisBadenoch's "Beer Batter."
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.
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.
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!
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!