Beer Battered Fish Recipes
Old-fashioned Batter Recipe for frying vegetables and meats
In today's society, fried foods are supposed to be a no-no. But who can resist some good fried vegetables from time to time? Use a good oil, do not fry too often, vegetables or fish fry and enjoy it occasionally. Try this mass of onion rings, zucchini, mushrooms, corn nuggets, fish, chicken, or other favorites. Many of today's menus even have pickles fried, so just use your imagination. I found this recipe years ago in a newspaper ad ARGO cornstarch which explains the following paragraph.
This old newspaper ad says "That the natural flavor of the fried vegetables come through with the touch of Argo and Kingsford. And try These easy and delicious recipes. You will agree that for vegetables and crispy fried chicken or light, it really is the mass that matters. "
the egg and stir until smooth. Pour 1 quart (approximately) corn oil in large skillet to a depth of 1 / 2 ", filling no more than one third full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables such as zucchini, carrots, onions and mushrooms, or 1 pound skinless chicken breasts skin, cut into 1 "cubes, a few at a time, into batter. (Dough Stir occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2-3 minutes, turning once, until browned and crispy. Drain on paper towels. For 4-6.
HERB BATTER: Follow basic recipe. Add 1 teaspoon of dried basil and 1 clove minced garlic.
SPICY BATTER: Follow basic recipe. Add 1 teaspoon chili powder and 1 / 2 teaspoon garlic powder.
BEER BATTER: Follow basic recipe. Omit water. Add 1 / 3 cup of cold beer.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. Visit her blog at http://grandmasvintagerecipes.blogspot.com
She is also a diabetic and shares diabetic recipes at http://diabeticenjoyingfood.squarespace.com
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