| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
10 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cayenne pepper – or more |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 8 |
oz |
Light beer |
|
|
Vegetable oil |
INSTRUCTIONS
Sift all the dry ingredients together in a large mixing bowl. Just before
you are ready to fry the food, add the beer and mix well but do not beat.
Dip the pieces of food to be fried into the batter one at a time. Heat
enough vegetable oil to cover the food pieces in a deep skillet over high
heat until a little sample of the batter sizzles. Lower the food into the
oil a few pieces at a time-too many at one time will lower the temperature
below the optimum for frying-and cook until golden on all sides turning as
necessary. Remove the food from the fat with a slotted spoon or pancake
turner and drain on paper toweling. Serve at once. Typos by Brenda Adams
<adamsfmle@aol.com> Posted to mc-recipe 8/7/96
Source: Red Hot Peppers, Cookbook for the Not So Faint At Heart, by Jean
Andrews. She says, "This batter is a delightful light, puffy coating for
fish, chili rellenos, shrimp, or anything that needs to be batter-fried. I
like it better than ternpura batter."
Posted to MC-Recipe Digest V1 #188
Date: Thu, 8 Aug 1996 00:13:31 -0400
From: ADAMSFMLE@aol.com
A Message from our Provider:
“God grades on the cross, not the curve.”