WISCONSIN BEER BATTER FOR FISH
In the early 1970's, I was head cook at a popular local supper club. This is how we made our beer batter.
Provided by Ackman
Categories Healthy
Time 16m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oil to 375° for fish -- 350° for other.**.
- Mix all ingredients together until very thin & smooth. (You may not need the entire bottle/can of beer, so drink the rest if you want to.hate to see good beer wasted. LOL!).
- Batter should be thin, but NOT runny -- adjust amounts accordingly.
- Fish should be thawed & patted dry.
- Dust the fish or whatever with DRY batter mix (Plain flour will work, too).
- Dip into beer batter until completely coated.
- Place into hot oil,.BE CAREFUL so you don't burn yourself!
- Fry in small batches until golden brown, turning once -- fish should take about 5-7 minutes, depending on thickness -- onion rings should take about 3-5 minutes total -- cheese curds take only 1-+/- minute.
- Drain on paper towel.
- Serve with your favorite Tartar Sauce & ENJOY!
- *NOTE: When deep frying cheese curds, it's best to put them in the freezer for AT LEAST 2 hours before deep frying.
- **NOTE II: If using a deep fryer,."FOLLOW MGFr's DIRECTIONS". A fry pot with hot oil should be NO MORE than 1/3 full to prevent accidents!
Nutrition Facts : Calories 478, Fat 6.1, SaturatedFat 1.4, Cholesterol 158.8, Sodium 936, Carbohydrate 50.7, Fiber 1.8, Sugar 0.1, Protein 43.7
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