Mama Mangia
Super Moderator
FISH AND CHIPS IN BEER BATTER
1 lb. fish fillets
2 cups flour
1 egg
5 oz. milk
5 oz. beer good quality, flat
1/2 to 1 teaspoon salt
Vegetable oil or shortening
Malt vinegar
5 medium potatoes cut into fries
Mix flour and salt in bowl, make a well. Mix milk with egg slowly. Add egg mix to center of well and beat until aerated. Set aside.
Heat oil to 375* F. Run fingers across fish fillets and remove any pin bones. Slice fillets into 1 X 3-inch strips. When oil is up to temperature add beer to batter and mix in. Dip and coat fillets with batter** and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. To keep pieces hot, they can be placed in a 300F oven while the balance is frying.
*There are other cods, known as brown or red, do not use! The texture of meat and amount of natural oil doesn't give you the light flakiness desired.
**The batter will appear very thick and heavy, that's ok. As long as you keep your oil temp up, there will be no sponging.
Options: Try adding dry mustard, or hot Hungarian paprika to flour mix. A bit of ground cayenne works too.
Deep fry potatoes until done. Serve with malt vinegar.
BUTTERMILK COLE SLAW
1/2 head purple cabbage
1/4 Vidalia or other sweet or mild onion
2 large carrots, shredded
3 branches celery, very thinly sliced
3-4 sprigs dill, minced
1 tsp. kosher salt
1/2 cup mayonnaise
1/2 cup buttermilk
1 tsp. coarsely ground black pepper or to taste
Using a very sharp chef's knife or the slicing blade of your food processor, slice the cabbage and onion very thinly. You can shred the carrots using the coarse shredding blade of your food processor. Toss together the cabbage, onion, carrots, celery, dill and salt and set aside.
Whisk the mayonnaise until smooth. Slowly whisk in the buttermilk and add the pepper. Pour the dressing over the cabbage mixture and toss thoroughly. Chill before serving. Serves 4-6.
FRENCH-FRIED MUSHROOMS
1 lb. fresh mushrooms
1/4 c. milk
3/4 c. pancake mix
Dip mushrooms into milk; dip into pancake mix. Fry in deep fat at 375 degrees for 2 minutes or until golden brown; drain on absorbent paper towels.
BEER BISCUITS
1 can 12 oz beer
3 cups biscuit mix
2 tbsp sugar
A real quick biscuit recipe with a big taste.
Butter or grease the biscuit pan. Mix all ingredients. Shape into six biscuits. Bake at 375 degrees till brown. Serve with Steen's syrup.
For a variety add black pepper and fresh parmesan cheese to the dough.
Dump Cake
1 can pie filling (apple, blueberry, peach, cherry)
1 small box (9oz.) or 1/2 large box (18.25 oz.) white or yellow cake mix
1/2 cup butter (1 stick) melted
1/2 cup nuts (if desired)
Grease an 8" X 8" pan. Pour the pie filling into the pan. Shake the cake mix over the top. Pour the butter on top; do not stir. Sprinkle with nuts. Bake the cake 40 minutes @ 350 degrees.
1 lb. fish fillets
2 cups flour
1 egg
5 oz. milk
5 oz. beer good quality, flat
1/2 to 1 teaspoon salt
Vegetable oil or shortening
Malt vinegar
5 medium potatoes cut into fries
Mix flour and salt in bowl, make a well. Mix milk with egg slowly. Add egg mix to center of well and beat until aerated. Set aside.
Heat oil to 375* F. Run fingers across fish fillets and remove any pin bones. Slice fillets into 1 X 3-inch strips. When oil is up to temperature add beer to batter and mix in. Dip and coat fillets with batter** and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. To keep pieces hot, they can be placed in a 300F oven while the balance is frying.
*There are other cods, known as brown or red, do not use! The texture of meat and amount of natural oil doesn't give you the light flakiness desired.
**The batter will appear very thick and heavy, that's ok. As long as you keep your oil temp up, there will be no sponging.
Options: Try adding dry mustard, or hot Hungarian paprika to flour mix. A bit of ground cayenne works too.
Deep fry potatoes until done. Serve with malt vinegar.
BUTTERMILK COLE SLAW
1/2 head purple cabbage
1/4 Vidalia or other sweet or mild onion
2 large carrots, shredded
3 branches celery, very thinly sliced
3-4 sprigs dill, minced
1 tsp. kosher salt
1/2 cup mayonnaise
1/2 cup buttermilk
1 tsp. coarsely ground black pepper or to taste
Using a very sharp chef's knife or the slicing blade of your food processor, slice the cabbage and onion very thinly. You can shred the carrots using the coarse shredding blade of your food processor. Toss together the cabbage, onion, carrots, celery, dill and salt and set aside.
Whisk the mayonnaise until smooth. Slowly whisk in the buttermilk and add the pepper. Pour the dressing over the cabbage mixture and toss thoroughly. Chill before serving. Serves 4-6.
FRENCH-FRIED MUSHROOMS
1 lb. fresh mushrooms
1/4 c. milk
3/4 c. pancake mix
Dip mushrooms into milk; dip into pancake mix. Fry in deep fat at 375 degrees for 2 minutes or until golden brown; drain on absorbent paper towels.
BEER BISCUITS
1 can 12 oz beer
3 cups biscuit mix
2 tbsp sugar
A real quick biscuit recipe with a big taste.
Butter or grease the biscuit pan. Mix all ingredients. Shape into six biscuits. Bake at 375 degrees till brown. Serve with Steen's syrup.
For a variety add black pepper and fresh parmesan cheese to the dough.
Dump Cake
1 can pie filling (apple, blueberry, peach, cherry)
1 small box (9oz.) or 1/2 large box (18.25 oz.) white or yellow cake mix
1/2 cup butter (1 stick) melted
1/2 cup nuts (if desired)
Grease an 8" X 8" pan. Pour the pie filling into the pan. Shake the cake mix over the top. Pour the butter on top; do not stir. Sprinkle with nuts. Bake the cake 40 minutes @ 350 degrees.