RECIPES
BEER BATTER FISH FILETS
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.
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