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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BEARD'S BEER BATTER

Date Added: September 12, 2009

Ingredients:

2 Unit Eggs separated
2 Tablespoons Vegetable Oil 1.5 TB
1 1/2 Tablespoons Salt ; (optional)
3/4 Cup Beer room temperature
3/4 Cup Flour all purpose
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Directions:

1. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F until done.

2. However, James "missed the boat" on this one - it's far better for deep frying halibut, cod, or any other seafood.

3. The batter puffs up because of the beer's yeast, fries quickly, and as a result, doesn't commit the cardinal sin of seafood preparation - overcooking.

4. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.

5. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point.

6. Just before using batter, stir it well again.

7. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.

8. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Alcohol allergies.
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