BEER BATTER FOR FISH, SHRIMP & ONION RINGS
Great for a fish fry. Mushrooms and other veggies go great too, as well as chicky tenders, and squares of marinated tofu. Experiment and have fun! Makes enough for 1 pound of seafood.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Mix flour, salt, and baking powder in a bowl using a fork.
- Beat beer, egg and oil together in a separate bowl.
- Stir into flour mixture until well blended.
- Batter should be pretty smooth and moderately thick.
- Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
- Drain, and serve while hot and crispy.
- This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.
PHENOMENAL BEER BATTER FOR ONION RINGS, VEGGIES, & SHRIMP
Puffy, delicate, yet crispy, coating for the best onion rings you will ever taste! I use this for zucchini spears, banana peppers, green pepper slices, along with shrimp and fish. You can double this recipe if you have more than four people eating. I keep this in a plastic container in the freezer; adding the egg and beer at the moment of mixing. This will make you the hit of the party!
Provided by Lutie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using onions, I cut them into thick slices (about 1/2") and soak the rings in ice water for about 15 - 30 minutes to get rid of any strong flavor. Drain on paper towels or towel to get dry.
- Mix the dry ingredients together; then add the egg and beer, stirring until smooth and completely blended. You can put the batter in the refrigerator for 15 to 20 minutes while the onions are soaking.
- Dip the rings or choice of veggies, etc. into the batter, making sure all sides are covered.
- Fry the rings in hot oil (about 375 degrees) for 3 to 5 minutes or until golden on all sides. Drain on paper towels and eat as soon as they are cool enough to pick up.
Nutrition Facts : Calories 179, Fat 1.7, SaturatedFat 0.5, Cholesterol 52.9, Sodium 992.2, Carbohydrate 31.1, Fiber 1.2, Sugar 0.2, Protein 5.6
BEER-BATTERED ONION RINGS BY MARTHA STEWART RECIPE BY TASTY
Here's what you need: large white onions, ice water, all-purpose flour, coarse salt, white pepper, baking powder, beer, ice water, peanut oil
Provided by Scott Loitsch
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
- Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
- Separate into rings and place in a large bowl with ice water while you prepare the batter.
- In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
- Whisk in beer and 2 tablespoons of ice water until just combined.
- In a separate bowl, add the remaining 1 cup (125 g) of flour.
- Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
- Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
- Transfer to a paper towel lined rack to drain. Sprinkle with salt.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, Sugar 7 grams
SHEILA'S BATTER FOR CLAMS, SHRIMP, SCALLOPS, ONION RINGS
It's hard to say how many this serves, because it depends on what your making and how lg. the pieces being covered are, so the servings may be off. You can use this batter for just about anything you want deep fried... Cooking time is per batch that you are frying. This is my cousin Sheila's recipe that she kindly shared with me! Enjoy!
Provided by Lindas Busy Kitchen
Categories Onions
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Add salt and pepper to flour and baking powder.
- Mix egg and milk together.
- Combine all, and mix well.
- Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
- Drain on paper towels, and serve hot.
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