Archive for the 'Beer' Category

Recipe: Beer Batter

|March 14, 2011|read comments (0)
Author: Mama's Kitchen

This is a nice recipe for beer batter anything! This can be made 24 hours ahead and stored, covered, in the refrigerator. You can also thicken a bit by adding more flour if needed.


2 3/4 cups flour
2 tablespoons oil
2 large eggs
3/4 teaspoon Kosher salt
A grind or two of black pepper
1 1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water


Open beer and leave it at room temperature for at least 1 day.

Chill until cold. Add water, oil and eggs; mix just enough to break egg yolks.

In separate bowl, mix flour, salt, pepper and garlic powder. Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix.

If going to use right away, you may thicken with additional flour.

I pour the beer into the bowl until flat, then chill. Add ingredients to that bowl when preparing.

 

Use fo fish, veggies – just about anything you want battered!

Recipe: Just a Basic Fish Fry

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

For those that are interested – these are the recipes I used yesterday for my fish fry.

 


I made a Beer Batter for my haddock:


To begin with I had a little over 1 ½ lbs. haddock fillets


Sift about ½ cup all-purpose flour with Kosher salt to taste; add a pat or two (roughly 1 to 2 tablespoons) melted butter and a lightly beaten egg; pour in ½ cup beer (room temperature) adding gradually. Beat one egg white until stiff and stir in only until smooth. Cover with plastic wrap and let sit for an hour in a warm place.


When ready to cook heat the deep fryer (I used shortening) to 375* Fahrenheit (because I wanted that protective shield formed by the batter which prevents the hot grease from penetrating the cooled food and making it greasy).


Rinse fillets with cool water and pat dry before dipping in batter; allow excess to drip off. Fry a few pieces at a time until brown and crisp; drain on paper toweling or wire racks placed over a baking sheet. Sprinkle with Kosher salt.


Keep warm in a preheated oven (190 – 200* Fahrenheit until all the fish is fried.


I decided to make some homemade fries as well and tuna croquettes.

 


Tuna Croquettes


Melt 2 pats of butter (about 2 tablespoons) in saucepan; add about ¼ cup all-purpose flour, 1 teaspoon Kosher salt, a few turns of the black pepper mill and mix well. Gradually stir in about 1 cup of whole milk (I always cook and bake using whole milk). I added 2 cans of tuna (drained well) and some minced fresh parsley, a squeeze of fresh lemon juice, 1 lightly beaten egg.
With wet hand I formed mixture into 8 to 10 balls and rolled in fine dry breadcrumbs (I made from Italian bread – unseasoned).

Drop into the deep fryer and they are done in just a few minutes – cooking until golden; drain on paper towels or wire rack set over baking sheet. Keep warm in preheated oven until ready to serve.

 


Earlier in the day I made a Basic Creamy Coleslaw


I shredded about 4 cups of green/white cabbage and about 1 cup of red cabbage. I “chipped” some carrot for color.


My coleslaw dressing was approximately ½ cup mayonnaise (I used a heavy creamy mayo that I bought at the restaurant supply house), about 2 tablespoons sugar, about 1 tablespoon white vinegar and Kosher salt and fresh ground black pepper to taste.

Whisk well and toss with cabbage/carrot mixture. Refrigerate a couple hours before serving.
When ready to serve, stir.

 


My potato and macaroni salads were basic –


Potato Salad


Peel and cut up potatoes, cover with cold water; bring to boil; cook until tender and drain well; cool completely. You want your potatoes cold before combining your salad.
Add hard-cooked eggs, chopped celery, chipped carrots, minced onion, chopped sweet pickles.


Coat with heavy creamy mayo mixed with a bit of yellow prepared mustard.


Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.

 


Macaroni Salad


Bring large pot of water to boil, add salt and wait for water to return to a full boil. Add pasta (I used a pound box of medium shells) and cook al dente (to the bite); drain well and rinse under cold water to cool off; drain well. You want your pasta cold before combining your salad.


Add hard-cooked eggs, chopped celery, minced onion, chipped carrot, chopped sweet pickles.


Coat with heavy creamy mayo and a bit of yellow prepared mustard.


Transfer to serving bowl and sprinkle top with paprika; cover and refrigerate until ready to serve.

 


Tartar Sauce


1 cup Miracle Whip (yep for this recipe)
1 teaspoon sweet pickle juice
2 tablespoons sweet pickle relish
1 tablespoon dill pickle relish
1 tablespoon finely minced fresh parsley
3 stuffed olives, finely chopped
A sprinkle of grated white onion


Combine; cover; refrigerate until ready to serve.

 


And yes – I wanted enough potato and macaroni salad as well as coleslaw for two days. Today I made Chicken in a Basket.