12
BEER BATTER FISH FILLETS
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
2 pounds cod fillets
2 quarts vegetable oil for frying
•
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk,
and eggs; mix well.
•
Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
•
Heat deep fryer to 375
°
F. Place fish in hot oil, and fry until golden brown.
•
Cook fish in batches to maintain oil temperature. Serve.
FRIED
GREEN
TOMATOES:
3-4 lg. green tomatoes
2 c. flour
1 tbsp. salt
1 tbsp. pepper
1 tbsp. seasoning salt
2 eggs
2 c. milk
Oil for frying
Cut tomatoes into almost 1/2-inch thick slices.
Mix flour, salt, pepper and seasoning salt in one bowl.
Mix eggs and milk in another bowl. Dip each tomato slice into the milk mixture,
then into the flour, back to the milk and then to the flour again, coating well.
Heat oil in a deep fryer to 350 degrees and add battered tomato slices a few at a
time, and cook for 5 minutes or until golden brown.
CHURROS:
Vegetable for frying
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Prepare to fry the churros by heating oil in deep fryer to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-
quart saucepan; stir in flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute;
remove from heat.
Beat eggs all at once; continue beating until smooth and then add to
saucepan while stirring mixture.
Spoon mixture into cake decorator
’
s tube with large star tip (like the
kind use to decorate cakes).
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time
until golden brown, turning once, about 2 minutes on each side. Drain on
paper towels.
Mix Sugar and the optional cinnamon; roll churros in sugar mixture.
