Shrimp Or Onion Ring Batter Recipes

Steps:

• Add salt and pepper to flour and baking powder.
• Mix egg and milk together.
• Combine all, and mix well.
• Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
• Drain on paper towels, and serve hot.

Steps:

• Mix baking soda, salt, pepper and flour.
• Add melted butter.
• Add egg and lemon juice.
• Add soda. (add more if batter seems too thick.) Batter will be lumpy, but lumps will cook out, so don't over mix.
• Dip fish or vegetables into dry flour first before dipping into batter. This will help batter stick.
• Fry veggies first in hot oil (350 degrees), then fish.
• Drain on paper towels and keep in warm oven while frying.
• Serve with tartar sauce.

Steps:

• Mix flour, salt, and baking powder in a bowl using a fork.
• Beat beer, egg and oil together in a separate bowl.
• Stir into flour mixture until well blended.
• Batter should be pretty smooth and moderately thick.
• Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
• Drain, and serve while hot and crispy.
• This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.
• Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer fried onion rings to a paper towel-lined plate using a slotted spoon.

Steps:

• Mix dry ingredients, add wet.
• Dip shrimp or onion rings and fry in hot oil.

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Steps:

• If using onions, I cut them into thick slices (about 1/2") and soak the rings in ice water for about 15 - 30 minutes to get rid of any strong flavor. Drain on paper towels or towel to get dry.
• Mix the dry ingredients together; then add the egg and beer, stirring until smooth and completely blended. You can put the batter in the refrigerator for 15 to 20 minutes while the onions are soaking.
• Dip the rings or choice of veggies, etc. into the batter, making sure all sides are covered.
• Fry the rings in hot oil (about 375 degrees) for 3 to 5 minutes or until golden on all sides. Drain on paper towels and eat as soon as they are cool enough to pick up.