Beer Bread Dip Recipe
Beer Batter Fish Fry ideas!?
I have a freezer full of panfish (crappie, bluegills, and perch). Tonight I'm healthy and make a batch in the oven for the old lady let me do one next time fry. In addition, the external burner needs to be fixed, and I did not want to stink my house. Of Anyway, the idea of a fried fish got me thinking … what are your favorite beer abuse advice? I made a lot of them – so I know the basics … roll Dry the fillets in flour / salt / pepper / garlic powder combo, then hit the batter. I have the consistency down. I read that beer should be open and they lets go "flat" 24 hours before hand – is that true? Does anyone have any luck "pseudo" mass beer recipes? I've been immersing in a mixture of beer, and then lightly roll in breadcrumbs or other seafood breaded and makes SOOO much better:) Any other ideas / tips beyond the basics?
I represent a large pot of Cajun seasoned flour, then take a cup of that and mix it with a cold, cheap beer, light. The cheaper the better. Not thaw the fish to the end, just to the point when they are still a bit frozen in the middle. Do not dry in the first place, I was just in the flour and pat flour and then while holding the cup on the oil mixture, dip the fish meal in the batter and it goes straight into the oil. And disposable gloves are a necessity absolutely! I can not tell you how many boxes of gloves that have happened in my career. Otherwise you will spend a lot of time washing your hands mix. Now, I've heard about the use of flat beer, but never will. The effervescence of a cold beer in the dough makes a tempura. The coating always comes out light and swollen and tender.
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