Best Beer Battered Jalapeño Bites Recipes

CRISPY FRIED JALAPENOS

Steps:

• Chop jalapenos into spears. Cut off the stems and then cut the jalapeno in half lengthwise. Remove seeds (if you prefer) and then slice the jalapeno into spears or skinny sticks. Repeat until all jalapenos are sliced.
• Mix flour, salt, pepper, chili powder, garlic powder, eggs, and beer together in a bowl. (Batter should be slightly thinner than pancake batter). You may prefer to add more flour to add thickness.
• In a deep fryer or large skillet, heat oil to 365° F. (Try to maintain that temperature all throughout frying. )
• Dip the jalapenos in the batter and completely cover all sides.
• Place battered jalapenos in the deep fryer or skillet. The jalapenos are fully cooked when they are golden brown and crispy and float to the surface of the oil. (Remember the jalapeno spears will continue to brown a bit after removing from the oil.)
• Remove jalapeno spears and set on a paper towel so that any excess oil can drip off. If you want to add extra salt, do this immediately out of the oil.

DEEP FRIED JALAPENO SLICES

Steps:

• Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
• In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
• Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!

BEER-BATTERED FLUKE WITH JALAPENO TARTAR SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a deep, heavy-bottomed pot over direct heat until it reaches 360 degrees F.
• For the beer-battered fluke: Whisk together 3 cups of the instant flour with the cornstarch, seafood seasoning, baking powder, salt and baking soda in a large bowl. Whisk together the eggs and beer in a separate large bowl. Whisk the wet ingredients into the dry ingredients until there are no lumps. Let the batter rest for 5 minutes so the flour can bloom.
• Meanwhile, make the tartar sauce: Whisk together the mayonnaise, mustard, garlic, jalapeno, lime zest and juice in a medium bowl. Season with salt and pepper. You can add a splash of the jalapeno pickling liquid if desired for extra flavor.
• Dry the fish fillets with paper towels and season with salt and pepper on both sides. Working in batches, dredge each piece of fish in the batter. Using a fork, lift each fish fillet out of the batter, let the extra batter drip down and then carefully drop the battered fish into the oil. Do not overcrowd the pot. Fry until the batter is golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel-lined plate and season with sea salt.
• Season the remaining 1/2 cup of instant flour with salt and pepper. Dredge the lemon slices and parsley in the seasoned flour, then fry until crisp, about 2 minutes. Remove to the paper towel-lined plate. Add the fried fish, lemons and parsley to a platter and serve immediately with the jalapeno tartar sauce for dipping.
• (Alternatively, you can fry the fish, lemons and parsley in 360 degrees F oil over medium-high heat on a stovetop.)

BEER-BATTERED JALAPEñO BITES

Steps:

• In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip jalapeño slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
• Serve fried jalapeño bites warm with ranch dressing.

JALAPENO BITES

Steps:

• Preheat the oven to 350 degrees F.
• Mix the cream cheese, Parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.

BEER-BATTERED FISH TACOS WITH JALAPEñO CREMA

Steps:

• 1. In a large mixing bowl, generously salt, halibut and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Stir together until well mixed and set aside at room temperature.
• 2. In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve
• 3. In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.
• 4. Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.

BEER-BATTERED BROCCOLI BITES

Steps:

• In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
• In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
• Serve warm broccoli bites with ranch dressing for dipping.

BEER-BATTER FRIED JALAPENO STRIPS, ONION PETALS & PICKLES

Steps:

• Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
• In a large bowl, whisk together egg, beer, flour and seasoned salt.
• Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
• Dip vegetables into batter, allowing excess batter to drip off.
• Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
• Drain onto paper towels. Serve immediately.