Beer Batter Seasoned Fries Potatoes Vegetables Recipes

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

Steps:

• Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once. , Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside. , When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

Steps:

• For the fries: Preheat the oven to 400 degrees F. Place the potatoes in a medium bowl. Whisk together the canola oil, paprika, salt, pepper, corn starch and orange zest and toss with the potatoes to evenly coat. Place the potatoes in a single layer on a parchment-lined baking sheet and roast until the potatoes are tender and starting to brown, 40 to 45 minutes. Turn the oven up to 450 degrees F and continue roasting until the potatoes get crispy around the edges, 5 minutes longer. Reduce the oven temperature to 200 degrees F and hold the potatoes in the oven to keep warm while cooking the fish. For the beer batter: Pour the beer into a large bowl. Sift the flour over, whisking in gently until just combined. Pat the fish dry, sprinkle on both sides with the House Seasoning and coat the fish in the beer batter. For the cod: Heat the oil in a large nonstick skillet until very, very hot. Remove the fish from the batter using tongs and allow the excess batter to drip off. Place into the hot oil and fry in batches until deep golden and cooked through, turning once, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in the oven. While the fish is still hot, sprinkle with the salt, if using, and drizzle with fresh lemon juice. Mix together the salt, garlic powder and pepper until well combined.

Steps:

• Mix all ingredients, except beer, in medium size bowl.
• Gradually add enough beer, starting with about a 1/2 a cup, to make batter consistency of thickened pancake batter.
• Mix til smooth.
• Dip fish (fillets, shrimp, etc.), veggies (zucchini, mushrooms, etc.) in batter, gently place into moderately hot oil (use either an electric skillet or Fry Daddy) approximately, 375 degrees, fry until puffy and golden brown, about 3 minutes, each side.
• Remove and drain on paper towel.