Been working on a beer batter recipe for fish and chips. Been using this with Striper, also used it with a sliced up chicken breast. As good as Long John Silvers or Cpt. Ds.
Equal parts flour and beer. I’ve been using Lonestar
½-1 tsp salt. Tonight I put a dash or so of Tony Chacheras cajun seasoning in
350-375* oil. I’ve been using peanut and using a cast iron skillet
Stir ingredients together, dip your fish and fry to golden brown.
I also found if you dump drops of the batter in the oil when all the fish is cooked. You end up with those nice little crunchy bites of batter.
I let my oil cool down to room temp. put a paper towel into the top of a mason jar with a rubber band, then poor the oil thru into the jar and keep it in the fridge.
11951243_10204841823194339_7064321958872735918_n.jpg
Equal parts flour and beer. I’ve been using Lonestar
½-1 tsp salt. Tonight I put a dash or so of Tony Chacheras cajun seasoning in
350-375* oil. I’ve been using peanut and using a cast iron skillet
Stir ingredients together, dip your fish and fry to golden brown.
I also found if you dump drops of the batter in the oil when all the fish is cooked. You end up with those nice little crunchy bites of batter.
I let my oil cool down to room temp. put a paper towel into the top of a mason jar with a rubber band, then poor the oil thru into the jar and keep it in the fridge.
11951243_10204841823194339_7064321958872735918_n.jpg
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