Thick fish fillets fry to flaky, tender perfection, while a thin crust of batter gets crispy and golden. Get the recipe for ...

Our beer-battered onion rings, flavored with a Southwestern-inspired mix of cumin and chile, are served with a dip with smoky ...

Take a bowl and combine floor with all the ingredients. 2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to ...

The executive chef of resident dining at Plymouth State University has taken a bite out of his collegiate competitors.

After catching a few 30cm-plus choice snapper or picking up a few fresh already trimmed fillets from spot xyz, try dipping them into this super easy beer batter. Have everything laid out ready to ...

A smooth batter with an unexpected addition: Beer. Mushrooms stuffed with a flavorful mixture of onions and garlic, coated with a beer based batter and deep fried till crisp and golden.

Thinly slice the vegetables and place into the batter, followed by the onion, and mix to coat the vegetables with the batter. Heat the vegetable oil in a small saucepan to 165˚C, then add a few ...

Let stand at room temperature for 2 hours or refrigerate for 4 hours. Make the Beer Batter: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper.

He suggests canola or cottonseed oil for frying and the beer can be whatever’s in the fridge – “as long as it’s ice-cold”. “It’s all about the batter,” says D’Sylva. “This recipe uses rice flour, but ...

After catching a few 30cm plus choice snapper or picking up a few fresh already trimmed fillets from spot xyz, try dipping them into this super easy beer batter? Have everything ready laid out to ...