December 5, 2010

Beer Batter Bonanza

I hope you all had a great Thanksgiving!  Ours was tons of fun.  I didn't do anything this year that I haven't already posted, so you'll have to forgive me for forgetting to take pictures.  Instead, I have other delicious things for you.

I was having sort of a bad day the other day, so I decided to fry some food.  I used this beer batter for halibut, jalapeno peppers, and french fries.  It's absolutely fantastic!  Make sure your oil is at the right temperature, though, and don't overload your pot, no matter how tempting it is!  Also, if your husband decides that it would be a good idea to cool down the hot oil by throwing ice cubes in it, DO NOT LET HIM.  Trust me.


1/4 c flour
2 t baking soda
1 egg
1/2 bottle beer (drink the other half!)
seasoned flour (salt and pepper, plus any other herbs you'd like.  Oregano is good, as is cayenne.)

Mix all but the seasoned flour together.  The batter should be about the consistency of heavy cream - use the beer to adjust the consistency.

For french fries, after cutting the potato, store them in water to keep them from discoloring.  Halibut is great in bite sized chunks or longer strips.  Jalapenos should be sliced into coins.

Heat oil to 350.  Dip halibut and jalapenos into flour, then coat with batter and carefully place in the oil.  French fries can just be dipped right into the batter.  Cook approximately 2 minutes on a side.

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