Crispier Fried Foods:
To reduce the greasiness of batter-fried foods, the oil must be at a high enough temperature so that when the food hits the oil it immediately seals the batter. Frying at temperatures about 350-365°F provides the best results. A good way to tell if oil is hot enough is to drop a thin slice of onion in the oil. If it immediately begins to spin, the oil is hot enough.
Drop each piece one by one into the hot oil, stirring carefully so the product will not sink to the bottom of the fryer and clump together.
You must wait between batches for the oil to come back to proper temperature and do not overload the oil with food so that the pieces have room to cook.
When the food is fried, drain it on a rack with paper towels underneath to absorb the drips, which will keep the food crispier.
Keep the fried food warm in a 200°F oven while you prepare the next batches.
Always use fresh oil. Oil will become rancid and pick up flavors of the foods you have fried.
Flat Beer:
Fresh beer seems to result in a lighter batter. Most recipes call for flat beer. To flatten the suds you need for batter, open a beer and leave at room temperature for several hours until warm. To speed up the process, pour the beer in a small bowl and stir with a fork.
Prepare Ahead:
Batter can be prepared ahead 24 hours. Mix according to the recipe. Cover the bowl and refrigerate overnight. Remove from refrigerator one hour before using.
Beer Batter
2 Ea Eggs, separated
1 / 2 Cup Beer, flat1 / 4 Cup Milk, cold
1 Cup Pride of the West Batter Mix
Beat egg yolks until thick and light. Blend in beer, milk, and Pride of the West Batter Mix. Mix until smooth. Beat egg whites stiff but not dry, fold into the batter mix. Let stand at room temperature up to 1 hour.
Suggested Vegetables / Meats
Fish – use any firm, white fish. Cut fillets into 3" x 1 1/2" pieces.
Asparagus – cut spears into 3 " pieces.
Bell Pepper – slice into thick rings or strips.
Broccoli – cut into 1 – 1 1/2" buds. Do not overcook.
Mushrooms – remove bottoms of stems.
Sweet Potato – peel and slice on the diagonal for large oval chips.
Zucchini – remove ends, cut in half crosswise and slice length wise into spears.
Chicken – slice skinless boneless breast into nuggets or strips.
Shrimp – medium sized, peeled and de-veined. Leave tails on. Butterfly by splitting lengthwise down the center cutting 3/4 of the way through.
To Cook
Place Vegetables or meats on paper towels to dry. Dip in batter mix. Shake off excess. Drop each piece separately into the deep fat fryer with oil at 350-365°F. Cook until golden brown. Drain on rack with paper towels underneath to catch the drippings or directly on paper towels.
Servings: 4
1 Lb. Alaska halibut fillets
(or other firm white fish)
2 TBLS Parmesan Cheese, shredded
1 Cup Cornflakes, crushed1 Cup Pride of the West Batter Mix
1 / 4 Cup Milk, cold
1 Ea Egg, whole
Mix together cornflakes and Parmesan cheese in pie plate or shallow dish. Whisk together milk and egg in a second pie plate. Dredge fish fillet through dry Pride of the West. Dip in milk/egg mixture and then coat with cornflake mixture. Place on a baking sheet that has been lightly sprayed with non-stick cooking spray. Bake at 450 degree F, 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with French Fries.
Servings: 4
1 Lb Salmon Fillets
2 Ea Eggs, whole
1 / 2 Cup Beer, flat
1 / 4 Cup Water, cold1 TBLS Oil
1 Cup Pride of the West Batter Mix
1 Cup Coconut, shredded
1 / 2 Cup Breadcrumbs, plain
Cut salmon fillets into small 2" x 1" pieces. Place on paper towels to dry. Blend beer, water, and oil. Whisk in Pride of the West Batter Mix. Beat eggs enough to break egg yolks then add to the batter. Mix until smooth. Mix coconut and breadcrumbs into separate bowl. Coat each salmon piece thoroughly with batter mix. Shake off excess and roll each piece separately into the coconut / breadcrumb mixture. Drop into deep fat fryer with oil at 365°F. Cook about 2 to 3 minutes until golden brown. Drain on paper towels until ready to serve.
Pride of the West
1-360-694-4976 • PrideoWest@aol.com
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