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RECIPES
BEER BATTER FOR FISH OR CHICKEN
2 eggs (separated)
1
⁄4 teaspoon ground black pepper
1 tablespoon oil or butter 1
1
⁄3 cups all-purpose flour
1 teaspoon salt
3
⁄4 cup flat beer
For fresh fish, preheat oil to 320° F. For boneless chicken breasts, preheat oil to 375° F.
Beat egg yolks with oil/butter, salt and pepper. Alternately add the beer and flour to
mixture. Beat ingredients well and refrigerate for 3 to 12 hours. When you are ready to
use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or boneless chicken
breasts. Coat lightly with flour then dip into beer batter. For fish, place fish in hot oil and
fry for 10 minutes, or until golden brown. For chicken, place boneless chicken breasts
into hot oil and fry for 8 minutes or until golden brown.
DEEP FRIED CHICKEN
1 fryer chicken (2
1
⁄
2
lbs.), cut up
1
⁄
4
teaspoon salt
1 teaspoon seasoned salt 1
1
⁄
2
cups all-purpose flour
1
1
⁄
4
cups milk
Preheat oil to 375° F. Combine flour and seasonings. Dip chicken pieces in flour, then
milk, then flour again. Fry for 20 minutes or until golden brown and done.
HUSH PUPPIES
1
3
⁄4 cups cornmeal
1
⁄2 teaspoon garlic salt
1
⁄2 cup all purpose flour
1
⁄2 cup chopped onion
3
⁄4 teaspoon baking soda 1 cup buttermilk
1
⁄2 teaspoon salt 1 egg
1 teaspoon sugar
Preheat oil to 375° F. Sift together cornmeal, flour, baking soda, salt, sugar and garlic salt.
Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring until
mixture is moist. Drop batter by teaspoonfuls into deep hot oil, frying only a few at a time.
Turn hush puppies once and cook until golden brown. Remove and drain on paper towels.