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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I rarely eat fried stuff although I truly love it! here is a recipe I put together originally when I make fried fish. its great on onions and mushrooms too. I don't have a frylator and use a heavy duty pot filled with oil. Read more . The trick to any fried foods is to get the oil very hot for frying, don't over crowd in the pan. If you have an electic table top fryer, 375F is a good start for the temperature. I got hooked on a great German beer called Warsteiner- I use it for beer bread, beer batter, stews and cooking etc. it's just my personal choice when my German girlfriend brought it to a barbecue one year and that's usually what we love to serve our guests along with Sam Adams when we do have beer-!! Ingredients:
batter |
1 cup flour |
1/2 tsp baking powder |
1 cup beer, or as needed |
1 large egg |
1 tsp salt or to taste |
2 tbs grated romano or parmesan cheese ( optional ) |
onions cut in thick rings |
fish cut in even similar pieces |
mushrooms. small ones over the large |
veges like zuchinni: cut in equal sizes |
Directions:
1. PLace flour, baking powder and salt in a bowl.
2. Add egg and 1 cup of beer and stir with whisk by hansd to make a waffle type consisitency batter
3. So you may either need a bit more flour or beer for the right texture
4. Set aside while you are cutting the veges etc
5. Batter can be prepared 30 minutes ahead and leave out at room temperature.
6. Heat oil to 375 or until wavy hot in the pot.
7. Dip food in batter to coat evenly
8. Test fry one item etc to see if the food browns correctly ( not to slow- too soggy or oily - not to fast, food too brown on outside and not cooked properly inside )
9. Properly fried the item will be golden and crisp and not soggy
10. Then fry several pieces at a time until golden and crispy- don't over crowd as you fry and also use a slotted spoon to turn and immerse food in oil if needed so all sides get cooked
11. Drain on absorbant paper and serve at once
12. Note: season your fish liberally before hand
13. Some moist veges may need a slight dusting of flour before dipping in the batter for best adherance of batter
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