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Catch ‘em & Cook ‘em: Beer Batter Fish and Chips

July 12, 2017
By Capt. Dick May , Pine Island Eagle


2 eggs well beaten

1 bottle of beer

1 1/2 C flour

1/4 tsp salt

1/4 tsp pepper

1/2 tsp baking powder

Flour or cornstarch for dredging

How to:

1. Heat cooking oil in deep pan or fryer to 375 degrees

2. Pour beer straight into bowl and let it go flat, then mix with beaten eggs

3. Add dry ingredients and mix well

4. If necessary, adjust batter to about the thickness of heavy cream by adding a little more beer or flour

5. Dredge fish lightly in cornstarch. Shake off excess and dip in batter and slide into hot oil.

Makes enough batter for about 2 lbs of fish or 6 to 8 servings.

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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